Best Veal Stroganoff Recipes

VEAL STROGANOFF

Veal Stroganoff image

My family loves this different take on stroganoff. This tastes good served over rice or noodles and a green salad. I've only used turkey Italian sausage, rather than pork, but I suppose the pork would taste nice as well.

Provided by Hey Jude

Categories Lunch/Snacks

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 1/2 lbs boneless veal stew meat, cut into 1 1/2 inch cubes
3 mild Italian sausages, cut into 1 inch slices (I use turkey Italian sausage)
1 medium onion, chopped
1/2 lb mushroom, quartered
1 cup beef broth
1 medium red bell pepper, seeded and chopped
1/2 cup dry sherry or 1/2 cup additional beef broth
1 cup sour cream
2 tablespoons flour
ground nutmeg
salt and pepper

Steps:

Heat oil in a wide frying pan over medium-high heat; add veal and sausages and cook, stirring, until well browned on all sides Stir in onion and mushrooms and cook until onion is soft.
Add broth, bell pepper and sherry Bring to a boil; cover, reduce heat and simmer until meat is tender when pierced (about 1 hour) Increase heat to high and cook, uncovered, until liquid is reduced to about 1 cup Reduce heat to medium.
In a small bowl, stir together sour cream and flour until well blended, then stir into veal mixture; season to taste with nutmeg, salt and pepper Cook, stirring, until bubbly.

Nutrition Facts : Calories 815.9, Fat 47.9, SaturatedFat 19.1, Cholesterol 200.4, Sodium 1076.3, Carbohydrate 18.6, Fiber 1.7, Sugar 5.2, Protein 49.9

VEAL STROGANOFF

Veal Stroganoff image

Indulge in creamy comfort with this homemade skillet stroganoff. Using simple, fresh ingredients and staying away from canned soup bases, this recipe skimps on the sodium, allowing the true flavors of veal, fresh broccoli and mushrooms to shine through. To make this recipe lower in fat, use fat-free sour cream.

Provided by Chef mariajane

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 lb veal scallopini, sliced crosswise into 1-inch pieces
1 teaspoon salt
1 teaspoon cracked black pepper
1 cup cremini mushroom, sliced
2 cups low sodium chicken broth
1/2 lb egg noodles
2 cups broccoli florets
1/2 cup sour cream
1/4 cup fresh parsley, choped

Steps:

In a large deep skillet on medium-high, heat oil. Brown veal on both sides, about 1 minute per side. Transfer to a plate and season with salt and pepper.
In same skillet, add mushrooms and cook until golden, about 5 minutes.
Add broth and bring to a boil. Add noodles and cook for 5 minutes. Stir in broccoli, cover and reduce heat to simmer until most of the liquid has been absorbed, the noodles are tender, and the broccoli is tender-crisp, about 5 minutes.
Stir in sour cream and veal until well combined. Sprinkle with parsley. Serve warm.

Nutrition Facts : Calories 475, Fat 16.3, SaturatedFat 6.5, Cholesterol 149, Sodium 727.9, Carbohydrate 45.7, Fiber 2.1, Sugar 1.3, Protein 36.4

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