Veal stroganoff with buttered noodles - meal for one
INGREDIENTS
1 field mushroom
olive oil spray
salt and pepper, to taste
1 tablespoon olive oil
200g veal escalope, 2cm thick slices
½ small brown onion, thinly sliced
2 cloves garlic, crushed
2 teaspoons sweet paprika
1 tablespoon tomato paste
2 teaspoons brown sugar
2 teaspoons dijon mustard
½ cup beef stock
¼ cup sour cream
cooked parpadelle pasta and fresh parsley leaves, to serve
METHOD
Spray mushroom all over with oil, season with salt and pepper. Cook mushroom under a hot grill for 5 minutes on both sides or until soft. Remove, set aside.
Heat half the oil in a large frying pan over a high heat. Cook veal quickly until browned all over. Transfer to a plate.
Heat remaining oil in same pan over a medium heat. Cook onion and garlic until soft. Stir in paprika and then combined tomato paste, sugar, mustard and stock; bring to boil. Return veal to pan and simmer, uncovered for 5 minutes or until mixture has thickened slightly. Remove from heat; stir in sour cream. Season with salt and pepper.
Serve on top of pasta tossed in a little butter. Garnish with parsley.
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