Veal Stroganoff

Transform your dinner table with the rich and comforting flavors of Veal Stroganoff, a timeless classic that pairs tender veal strips with a luxuriously creamy sauce. This dish combines sautéed onions, garlic, and earthy button mushrooms with a velvety blend of sour cream, Dijon mustard, and a touch of paprika for a subtle smoky kick. A splash of white wine and beef stock adds depth, while fresh parsley provides a vibrant finishing touch. Perfectly served over buttery egg noodles or fluffy rice, this restaurant-quality meal comes together in just 45 minutes, making it an elegant yet approachable option for weeknight dinners or special occasions. Experience the ultimate comfort food with this easy-to-follow recipe for Veal Stroganoff!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g Veal (cut into thin strips)
• 2 tbsp Butter
• 1 tbsp Olive oil
• 1 Yellow onion (finely chopped)
• 2 cloves Garlic (minced)
• 200 g Button mushrooms (sliced)
• 1 tbsp All-purpose flour
• 100 ml White wine
• 250 ml Beef stock
• 200 g Sour cream
• 1 tsp Dijon mustard
• 0.5 tsp Paprika
• 2 tbsp Fresh parsley (chopped, for garnish)
• 0 to taste Salt
• 0 to taste Black pepper
• 0 optional Egg noodles or rice (for serving)

Directions

Step 1

Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat.

Step 2

Season the veal strips with salt and pepper, then sear them in the skillet for 2–3 minutes until browned on all sides. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of butter and reduce the heat to medium. Add the finely chopped onion and cook for 5 minutes until softened.

Step 4

Stir in the minced garlic and sliced mushrooms, cooking for another 5–7 minutes until the mushrooms are golden and tender.

Step 5

Sprinkle the flour evenly over the mushroom mixture and cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.

Step 6

Deglaze the pan with white wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to simmer and reduce by half (about 2–3 minutes).

Step 7

Pour in the beef stock and bring to a simmer. Let the mixture cook for 5 minutes until slightly thickened.

Step 8

Lower the heat and stir in the sour cream, Dijon mustard, and paprika. Mix well to combine into a smooth sauce.

Step 9

Return the browned veal strips to the skillet, coating them in the sauce. Simmer for 5 minutes, or until the veal is fully cooked and tender. Adjust seasoning with salt and pepper as needed.

Step 10

Serve the veal stroganoff over freshly cooked egg noodles or rice, and garnish with chopped parsley.

Nutrition Facts

Serving size	(1419.3g)

Amount per serving	% Daily Value*
Calories	1807.1

Total Fat 119.5g	0%
Saturated Fat 57.9g	0%
Polyunsaturated Fat 2.1g
Cholesterol 565.8mg	0%
Sodium 4026.1mg	0%
Total Carbohydrate 36.0g	0%
Dietary Fiber 4.9g	0%
Total Sugars 23.0g
Protein 138.1g	0%

Vitamin D 24.5IU	0%
Calcium 395.7mg	0%
Iron 9.1mg	0%
Potassium 2742.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 31.2%

Carbs: 8.1%