June 03, 2016
Comfort Food, Dinner, Main Dish,
Dairy, Pasta, Orzo, Vegetables, Mushrooms, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Sour Cream more
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"Love stroganoff and this one from Recipe+ magazine looks different."
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.
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.
Coat veal in flour and cook and stir veal, in batches, for 2 minutes or until browned.
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.
Remove from heat, stir in sour cream.
Spoon risoni mixture onto serving plates and top with veal and sauce and serve with lemon wedges.
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