Veal Stroganoff
John Penny & Sons have launched a new national campaign, The Meat Crusade. The aim is to put quality butchers meat back onto every dinner table in Britain by raising awareness in quality and taste and offering a greater understanding of how ethical meat operations work.
Ingredients
- 1 tbsp Olive Oil
- 750g Veal Leg Steaks, thinly sliced
- 2 Onions, finely chopped
- 1 tsp freshly crushed garlic
- 1 tsp smoked paprika
- 1 tbsp Dijon mustard
- 230ml chicken stock
- 1 tbsp tomato paste
- 250g mushrooms, button
- 175ml light sour cream
- 2 tbsp fresh chives, sliced
Procedure
- Heat the oil in a large saucepan over medium heat to high heat.
- Cook the veal for 4-5 minutes.
- Add the onion and cook for 2-3 minutes.
- Stir in the garlic and smoked paprika and cook for 1 minute.
- Add the Dijon mustard, chicken stock, tomato paste and mushrooms.
- Bring to the boil and simmer for 10 minutes.
- Stir the sour cream and chives through.
- Serve with pasta noodles, or baby new potatoes and green salad.