Ingredients
- 210 grams dry risoni pasta (looks like rice but is pasta, dry 1 cup)
- 100 grams green string beans (cut diagonally)
- 1/4 cup flat-leaf parsley, chopped
- 1 teaspoon lemon zest, finely grated
- 2 teaspoon oil (vegetable or olive oil)
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 250 grams button mushrooms, sliced
- 550 grams veal (minute steaks, thinly sliced)
- 2 tablespoon all-purpose flour (plain)
- 1 cup low-sodium beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 60 grams low-fat sour cream (extra-light, 1/4 cup)
- Lemon wedges, to serve
How to Make
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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.
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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.
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Step 3: Coat veal in flour and cook and stir veal, in batches, for 2 minutes or until browned.
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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.
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Step 5: Remove from heat, stir in sour cream.
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Step 6: Spoon risoni mixture onto serving plates and top with veal and sauce and serve with lemon wedges.
We hope you enjoy this recipe!
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