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Veal Stroganoff
Serves: 4-6
Ingredients
1½ lbs boneless veal stew, cut into 1½ inch cubes
2 tablespoons vegetable oil
3 mild Italian sausages, cut into 1 inch slices (I use turkey Italian sausage)
1 medium onion, chopped
½ lb mushroom, quartered
1 cup beef broth
1 medium red bell pepper, seeded and chopped
½ cup dry sherry or additional beef broth
1 cup sour cream
2 tablespoons flour
ground nutmeg
salt and pepper
Directions
Heat oil in a wide frying pan over medium-high heat; add veal and sausages and cook, stirring, until well browned on all sides Stir in onion and mushrooms and cook until onion is soft.
Add broth, bell pepper and sherry Bring to a boil; cover, reduce heat and simmer until meat is tender when pierced (about 1 hour) Increase heat to high and cook, uncovered, until liquid is reduced to about 1 cup Reduce heat to medium.
In a small bowl, stir together sour cream and flour until well blended, then stir into veal mixture; season to taste with nutmeg, salt and pepper Cook, stirring, until bubbly.
Posted in stew | 
Tags: beef, bell pepper, boneless veal, cream, dry sherry, ground, ground nutmeg, Italian, italian sausages, medium onion, mushrooms, sherry, stew, stroganoff, veal, veal and sausage, veal sausage, veal stew, veal stew meat, veal stroganof, veal stroganoff, veal strogonoff
Im your average guy who is not realy a cook, but wanted to try making Stroganoff as its one of my favorite things to eat, plus impress my wife. This recipe and directions where easy to follow, the Ingredients are all common items in a grocery store, and the prep and cooking time was acceptable, even after a full days of work.
I must say that once you add the sour cream into the pot, the whole things just really comes together and the smell is amazing. U really start to smell individul ingredients…
Just do it!