Veal stroganoff

This low fat creamy stroganoff dish by Lucy Kelly works well with pasta as well as rice
Veal stroganoff
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 500 g lean strips of veal
  • 2 tsp paprika
  • 1 small onion, thinly sliced
  • 2 cloves of garlic, crushed
  • 400 g mushrooms, thinly sliced
  • 180 ml chicken stock
  • 55 g tomato purée
  • 1 tbsp Worcestershire sauce
  • 320 g fettuccine
  • 120 g soured cream
  • 2 tbsp chives


1. Place veal in a medium bowl with paprika and toss to coat. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook veal, in batches, for 2 minutes or until browned all over. Transfer to a bowl.

2. Cook onion and garlic in same pan, stirring, for 34 minutes or until softened. Add mushrooms and cook, stirring, for 2 minutes. Return veal to the pan with stock, tomato paste and Worcestershire sauce. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.
3. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
4. Add sour cream to veal mixture. Stir until heated through. Divide pasta among serving plates. Top with stroganoff and sprinkle with chives.

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