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Receta Veal Stroganoff
by CookEatShare Cookbook

Veal Stroganoff
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Ingredientes

  • Vegetable cooking spray
  • 2 c. sliced fresh mushrooms
  • 1/2 sm. onion, thinly sliced
  • 1/4 c. all-purpose flour
  • 1/4 teaspoon pepper, divided
  • 1 pound lean veal cutlets, cut into bite size pcs
  • 2 teaspoon extra virgin olive oil, divided
  • 1/2 c. water
  • 1/2 teaspoon beef flavored bouillon granules
  • 1/2 teaspoon dry whole basil
  • 1/4 teaspoon dry whole rosemary, crushed
  • 1/8 teaspoon salt
  • 1/2 c. plain yogurt cheese
  • 2 c. warm cooked wide egg noodles, cooked without salt or possibly fat
  • 1 tbsp. minced parsley

Direcciones

  1. Coat a large nonstick skillet with cooking spray, and place over medium-high heat till warm. Add in mushrooms and onion; saute/fry till tender. Place in medium bowl; set aside.
  2. Combine all-purpose flour and 1/8 tsp. pepper, dredge veal cutlets in flour mix. Add in 1 tsp. extra virgin olive oil to skillet and place over medium-high heat till warm. Add in half of veal, and saute/fry till lightly browned, about 3 min; add in to mushroom mix in bowl and set aside. Repeat procedure with remaining 1 tsp. oil and veal.
  3. Combine veal, mushroom mix, remaining 1/8 tsp. pepper, water and next 4 ingredients to skillet; stir well. Bring to a boil, cover, reduce heat and simmer 5 min. Remove from heat; uncover and let stand 3 min. Gently stir in plain yogurt cheese (at room temperature). Serve over noodles; sprinkle with parsley. Yield: 4 servings (about 350 calories per 3/4 c. veal mix and 1/2 c. noodles).