Veal Stroganoff With Buttered Sage Pasta

• 8 oz pasta, such as ricciolini or rotini
• 1 tbsp olive oil
• 1 small onion, thinly sliced
• 1 tsp crushed garlic
• 2 tsp sweet paprika
• 1 1/3 lbs veal steaks, thinly sliced
• 4 oz cremini mushrooms, thickly sliced
• 4 oz button mushrooms, thickly sliced
• 1/4 cup red wine
• 1 tbsp tomato paste
• 1/2 cup sour cream
• 1/2 cup beef stock
• 2 tsp cornstarch
• 1 tbsp chopped fresh sage
• 2 tbsp butter
• 2 cups baby spinach leaves

1. Cook pasta in large saucepan of boiling water according to package directions.
2. Meanwhile, heat oil in large skillet on medium-high heat. Cook onion, garlic and paprika, stirring, until onion softens. Add veal; cook, stirring, until veal is browned all over.
3. Add mushrooms to pan; cook, stirring, until mushrooms are tender. Add wine; bring to a boil. Stir in tomato paste, sour cream and combined stock and cornstarch; bring to a boil. Reduce heat to low; simmer, uncovered, until slightly thickened.
4. Drain pasta and return to pan. Stir in sage, butter and spinach; stir until spinach is just wilted. Serve veal stroganoff over pasta mixture.

pasta, olive oil, onion, garlic, sweet paprika, veal, cremini mushrooms, button mushrooms, red wine, tomato, sour cream, beef stock, cornstarch, fresh sage, butter, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/35887 (may not work)