Veal Stroganoff

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Love stroganoff and this one from Recipe+ magazine looks different."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (429.5 g)
  • Calories 502.9
  • Total Fat - 15.1 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 118.5 mg
  • Sodium - 1318.6 mg
  • Total Carbohydrate - 56.8 g
  • Dietary Fiber - 9.8 g
  • Sugars - 5.8 g
  • Protein - 35.1 g
  • Calcium - 142.2 mg
  • Iron - 3 mg
  • Vitamin C - 17.3 mg
  • Thiamin - 0.3 mg

Step 1

Cook pasta in a large saucepan of boiling water for 10 minutes or until tender, adding bean in the last 3 minutes of cooking and drain and return to pan and stir in parsley and zest.

Step 2

Meanwhile, heat oil in a large frying pan over moderate heat and cook and stir onion and garlic for 2 minutes and then add mushrooms and cook for a further 3 minutes and then transfer mixture to a bowl.

Step 3

Coat veal in flour and cook and stir veal, in batches, for 2 minutes or until browned.

Step 4

Return onion mixture to pan with the veal and add the stock, sauce and paste and bring to the boil and then reduce heat, simmer for 4 minutes or until sauce thickens.

Step 5

Remove from heat, stir in sour cream.

Step 6

Spoon risoni mixture onto serving plates and top with veal and sauce and serve with lemon wedges.

Tips & Variations


No special items needed.

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