This is a delightful lighter version of a classic Stroganoff, with the Dijon mustard adding a pleasant assertive taste without overpowering the veal.
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- 2 tbsp butter
- 750 g stewing veal , cut into 1-in. cubes
- 6 pearl onions , or 1 large onion, cut into eighths
- 1 garlic clove , crushed
- 3 to 4 tbsp all-purpose flour
- 2 tbsp Dijon mustard
- 2 1/2 cups chicken broth , or bouillon
- 1/3 cup dry white wine
- 1/2 tsp basil
- fresh-ground black pepper
- 375 g mushrooms
- 1/2 cup sour cream
- Melt butter in a large saucepan set over medium-high heat. When bubbly, add veal and sauté, stirring often until it loses its pink colour, about 5 minutes. (Veal will release some liquid.) Add onions and garlic to meat in pan and cook until onions have softened, about 5 minutes.
- Tilt pan and gradually whisk flour into pan juices until blended and bubbly, about 2 minutes. Stir in mustard. Gradually stir in broth and wine. Add seasonings and bring to a boil, stirring occasionally. Cover, reduce heat to low and simmer for 30 minutes or until veal is almost tender. Stir occasionally.
- Meanwhile, clean and thickly slice mushrooms. Set aside. When veal is almost tender, stir in mushrooms and sour cream. Continue to cook, covered, over medium-low heat until mushrooms and sour cream are heated through, about 5 more minutes. Stir often. Do not boil.
- Serve spooned over broad egg noodles or basmati rice with freshly steamed carrots. Follow with a mixed green salad tossed with a light Oriental dressing.
Nutrition (per serving)
- 28.5 g,
- 7.4 g,
- 9.7 g,
- 1.1 g,
- 513 mg.