Veal Stroganoff

• 1 tablespoon vegetable oil
• 1 lb veal scallopini, sliced crosswise into 1-inch pieces
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 cup cremini mushroom, sliced
• 2 cups low sodium chicken broth
• 1/2 lb egg noodles
• 2 cups broccoli florets
• 1/2 cup sour cream
• 1/4 cup fresh parsley, choped

1. In a large deep skillet on medium-high, heat oil. Brown veal on both sides, about 1 minute per side. Transfer to a plate and season with salt and pepper.
2. In same skillet, add mushrooms and cook until golden, about 5 minutes.
3. Add broth and bring to a boil. Add noodles and cook for 5 minutes. Stir in broccoli, cover and reduce heat to simmer until most of the liquid has been absorbed, the noodles are tender, and the broccoli is tender-crisp, about 5 minutes.
4. Stir in sour cream and veal until well combined. Sprinkle with parsley. Serve warm.

vegetable oil, veal scallopini, salt, cracked black pepper, cremini mushroom, chicken broth, egg noodles, broccoli florets, sour cream, fresh parsley

Taken from www.food.com/recipe/veal-stroganoff-411379 (may not work)