Indulge in the comforting embrace of a classic Russian dish that’s both timeless and delicious. Our Stroganoff Veal with Sour Cream and Mushrooms presents a symphony of flavors where tender veal, earthy mushrooms, and velvety sour cream unite to create a luxurious culinary experience. This dish, with its rich history and rich taste, invites you to explore the heart of Russian cuisine while savoring a medley of textures and aromas.
Why You’ll Want to Try Stroganoff Veal With Sour Cream and Mushrooms Recipe
Picture this: tender slices of veal, seared to perfection, mingling with succulent mushrooms bathed in a creamy sauce. The tangy notes of sour cream add depth, while the touch of Dijon mustard awakens your taste buds. It’s a harmonious blend that’s both hearty and refined. As you spoon this velvety goodness over a bed of warm egg noodles or rice, you’ll find yourself transported to a cozy Russian kitchen, where the aroma of comfort fills the air.
Ingredients and Directions Overview
Sauté and Savor
Heat a touch of vegetable oil in a skillet and let the thinly sliced veal sizzle, transforming into golden bites of succulence. Once browned, set them aside, ready to be the star of the show.
In the same skillet, butter takes center stage as it melts and dances with finely chopped onions. Add the sliced mushrooms and garlic, and let them transform into tender morsels of earthy delight.
The flour makes its entrance, sprinkled over the mushrooms, and you stir with intention. As the flour coats the mushrooms, the magic of the roux begins to work, thickening the sauce into a velvety masterpiece.
Here comes the beef broth, poured gradually and stirred diligently. A dance of flavors and textures unfolds as the broth infuses with the roux, creating a rich and inviting sauce.
Summary: Embark on a culinary journey with our Stroganoff Veal recipe, where tender veal meets the velvety embrace of sour cream and the earthy allure of mushrooms. This classic dish hailing from Russian cuisine delights your palate with its harmonious blend of flavors. Experience the comfort of creamy stroganoff, served over a bed of warm noodles or rice, and savor a dish that’s both elegant and utterly satisfying.
Stroganoff Veal With Sour Cream and Mushrooms Recipe
- 1 pound veal thinly sliced
- 8 ounces mushrooms sliced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup sour cream
- 1 cup beef broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
- Cooked egg noodles or rice for serving
- In a large skillet, heat vegetable oil over medium-high heat. Add the sliced veal and cook until browned. Remove the veal from the skillet and set it aside.
- In the same skillet, melt butter and sauté chopped onion until translucent. Add sliced mushrooms and garlic, and cook until the mushrooms are tender and slightly browned.
- Sprinkle flour over the mushrooms and stir well to combine. This will create a roux that thickens the sauce.
- Gradually pour in beef broth while stirring continuously to avoid lumps. Let the mixture simmer until the sauce thickens.
- Return the cooked veal to the skillet and stir in the Dijon mustard. Season with salt and black pepper to taste.
- Reduce the heat to low and stir in sour cream. Simmer gently for a few minutes, ensuring not to boil the sour cream.
- Serve the stroganoff veal over cooked egg noodles or rice, garnished with freshly chopped parsley.
- For a lighter version, you can use Greek yogurt instead of sour cream.
- Choose tender cuts of veal for best results.
- If the sauce becomes too thick, you can adjust the consistency by adding a little more beef broth.
- Calories: 380 kcal per serving
- Protein: 25g
- Carbohydrates: 15g
- Fat: 26g
- Fiber: 2g
FAQs on Stroganoff Veal With Sour Cream and Mushrooms Recipe
Can I use a different protein instead of veal?
Absolutely, you can substitute veal with beef, chicken, or even mushrooms for a vegetarian version.
What type of mushrooms work best for this dish?
Button mushrooms or cremini mushrooms are great options, but you can use your favorite variety.
Can I make stroganoff ahead of time?
Yes, you can prepare the dish in advance and reheat it gently over low heat before serving.
What’s the best side dish to serve with stroganoff?
Classic choices include buttered egg noodles, rice, or mashed potatoes.
Is this dish gluten-free?
To make it gluten-free, you can use a gluten-free flour blend in place of all-purpose flour.
Do I need to marinate the veal?
Marination is optional; the thin slices of veal cook quickly and absorb the flavors during the cooking process.
Can I use heavy cream instead of sour cream?
While sour cream is traditional, heavy cream can be used for a richer texture.
Opened or unopened sour cream is good for up to three weeks past the sell-by date, assuming it has been continuously refrigerated at a temperature below 40 degrees Fahrenheit. If the sour cream has an abnormally sour smell or odor, or if it has mold or discoloration, it has gone bad and should be discarded