Veal Stroganoff Recipe
- Vegetable cooking spray
- 2 c. sliced fresh mushrooms
- 1/2 sm. onion, thinly sliced
- 1/4 c. all-purpose flour
- 1/4 teaspoon pepper, divided
- 1 pound lean veal cutlets, cut into bite size pcs
- 2 teaspoon extra virgin olive oil, divided
- 1/2 c. water
- 1/2 teaspoon beef flavored bouillon granules
- 1/2 teaspoon dry whole basil
- 1/4 teaspoon dry whole rosemary, crushed
- 1/8 teaspoon salt
- 1/2 c. plain yogurt cheese
- 2 c. warm cooked wide egg noodles, cooked without salt or possibly fat
- 1 tbsp. minced parsley
- Coat a large nonstick skillet with cooking spray, and place over medium-high heat till warm.
- Add in mushrooms and onion; saute/fry till tender.
- Place in medium bowl; set aside.
- Combine all-purpose flour and 1/8 tsp.
- pepper, dredge veal cutlets in flour mix.
- Add in 1 tsp.
- extra virgin olive oil to skillet and place over medium-high heat till warm.
- Add in half of veal, and saute/fry till lightly browned, about 3 min; add in to mushroom mix in bowl and set aside.
- Repeat procedure with remaining 1 tsp.
- oil and veal.
- Combine veal, mushroom mix, remaining 1/8 tsp.
- pepper, water and next 4 ingredients to skillet; stir well.
- Bring to a boil, cover, reduce heat and simmer 5 min.
- Remove from heat; uncover and let stand 3 min.
- Gently stir in plain yogurt cheese (at room temperature).
- Serve over noodles; sprinkle with parsley.
- Yield: 4 servings (about 350 calories per 3/4 c. veal mix and 1/2 c. noodles).
vegetable cooking spray, mushrooms, onion, allpurpose, pepper, veal cutlets, extra virgin olive oil, water, beef flavored bouillon granules, basil, rosemary, salt, yogurt cheese, egg noodles, parsley
Taken from cookeatshare.com/recipes/veal-stroganoff-16865 (may not work)