Print this Recipe.
Veal Stroganoff with parpadelle
cooking time; less than 30 minutes
1 serving
Ingredients
200g veal scallopini, 2cm thick slices
1 field mushroom
olive oil spray
salt and pepper, to taste
1 tablespoon olive oil
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
Directions
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.
Posted in scallopini | 
Tags: beef, braised veal blade with onions, cloves garlic, cream, dijon mustard, mustard, pasta, scallopini, stroganoff, sweet paprika, veal, veal scallop, veal scallopini, veal stroganof, veal stroganoff, veal strogonoff
