Veal Stroganoff with Buttered Sage Pasta
Serving size: Serves 4
Cuisine type: RussianCourse: Main
The stroganoff can be made a day ahead.
INGREDIENTS
1 tablespoon olive oil
1 small (80g) brown onion, sliced thinly
1 clove garlic, crushed
2 teaspoons paprika
600g veal steaks, sliced thinly
250g ricciolini pasta (or other short pasta)
100g cup mushrooms, sliced thickly
100g button mushrooms, sliced thickly
¼ cup (60ml) red wine or beef stock
1 tablespoon tomato paste
½ cup (125ml) sour cream
½ (125ml) beef stock
2 teaspoons cornflour
salt and ground black pepper
1 tablespoon chopped fresh sage
30g butter, chopped
50g baby spinach leaves
METHOD
1. Heat the oil in a medium pan, add the onion, garlic and paprika, cook, stirring, until onion is soft. Add the veal and cook, stirring, until browned all over.
2. Meanwhile, cook the pasta in a large pan of boiling salted water, uncovered, until just tender.
3. Add the mushrooms to the pan with the veal and stir until the mushrooms are tender. Add the wine and bring to the boil. Stir in the tomato paste, sour cream and blended stock and cornflour. Bring to boil, then simmer, uncovered, until thickened slightly. Season to taste with salt and pepper.
4. Drain the pasta and return to the pan, stir in the sage, butter and spinach.
5. Serve the stroganoff on top of the pasta.
Not suitable to freeze.
Pasta suitable to microwave.
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