Name: Veal Stroganoff
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lb (675 g) cubed veal shoulder; 2 tablespoons (30 ml) butter; 2 tablespoons (30 ml) olive oil; 1 large onion, minced; 1 lb (454 g) white mushrooms, halved; 2 tablespoons (30 ml) flour; 1/4 cup (60 ml) cognac; 1 cup (250 ml) chicken broth; 3/4 cup (180 ml) sour cream; 1/4 cup (60 ml) chopped flat-leaf parsley; Salt and pepper

Ingredients

1 1/2 lb (675 g) cubed veal shoulder
2 tablespoons (30 ml) butter
2 tablespoons (30 ml) olive oil
1 large onion, minced
1 lb (454 g) white mushrooms, halved
2 tablespoons (30 ml) flour
1/4 cup (60 ml) cognac
1 cup (250 ml) chicken broth
3/4 cup (180 ml) sour cream
1/4 cup (60 ml) chopped flat-leaf parsley
Salt and pepper

Preparation

In a large Dutch oven over medium-high heat, brown the meat in the butter and oil. Season with salt and pepper. Transfer the meat to a plate.
In the same Dutch oven, brown the onion and mushrooms over medium heat. Add more oil if necessary. Season with salt and pepper. Dust with flour while stirring. Add the cognac and 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 sour cream and mix well. Adjust the seasoning. Sprinkle with parsley.
Serve on a bed of egg noodles.

Note from Ricardo

If you’re cooking on Sunday, make this recipe and freeze it until thursday. Cook up the noodles just before dinner.

Veal Stroganoff

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note