Veal and mushroom stroganoff

    50 min

    An easy recipe for authentic veal and mushroom stoganoff, straight from Russia. You could also use thinly sliced beef fillet. Serve with rice, mashed potatoes or crusty bread.

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    Serves: 4 

    • 4 tablespoons butter, divided
    • 500g cubed veal
    • 2 tablespoons plain flour
    • 500ml water
    • 2 tablespoons soured cream
    • 1 tablespoon tomato puree
    • 250g button mushrooms, sliced
    • 1 bay leaf
    • salt and pepper to taste

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Melt 2 tablespoons butter in a large pan over medium heat; add veal and brown on all sides. Sprinkle flour on top and mix thoroughly.
    2. Gradually add water, stirring constantly to break up any lumps. Stir in soured cream and tomato puree; add bay leaf and season to taste with salt and pepper.
    3. Cover the pan and simmer the stroganoff for 30 minutes, or until veal is tender.
    4. Heat the remaining 2 tablespoons butter in a separate pan; add sliced mushrooms and cook until golden brown.
    5. Add cooked mushrooms to stroganoff; stir well to heat through and serve.

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