Veal Stroganoff
"Love stroganoff and this one from Recipe+ magazine looks different."
Ingredients
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 by Step Method
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
No special items needed.