Veal Stroganoff [Телятина по-строгановски]
Servings: servings
Veal Stroganoff is an European rich and savory dish made with tender veal, onions, and mushrooms, all simmered in a creamy sour cream sauce.
Equipment
Ingredients
The Meat
- 675 g veal shoulder cubed
- 28 g unsalted butter
- 2 Tbps. extra virgin olive oil
- 1 onion yellow minced
The Stroganoff
- 450 g mushrooms cremini halved
- 16 g all-purpose flour
- 60 ml red wine
- 250 ml chicken broth
- 180 ml sour cream 14%
- 20 g parsley chopped
- salt
- freshly ground black pepper
Notes
Instructions
The Preparation
- Gather the ingredients. Clean and half the 450 g mushrooms. If your 675 g veal shoulder is not cube, cut it into cubes.
The Cooking
- In a large Dutch oven over medium-high heat, brown the 675 g veal shoulder in the 28 g unsalted butter and 2 Tbps. extra virgin olive oil. Season with salt and freshly ground black pepper to taste. Transfer the meat to a plate.
- In the same Dutch oven, brown the 1 onion, 450 g mushrooms and 16 g all-purpose flour over medium heat. Add more oil if necessary. Season with salt and freshly ground black pepper to taste.
- Add the 60 ml red wine and 250 ml chicken broth and bring to a boil, stirring constantly.
- Return the meat to the pot. Cover, reduce the heat and simmer gently for about 90 minutes.
- Uncover and simmer for another 30 minutes or until the meat is fork-tender. Add the 180 ml sour cream 14% and mix well. Adjust the seasoning to taste.
The Serving
- Sprinkle with 20 g parsley on top. Serve typically over egg noodles or rice.