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

1. Coat a large nonstick skillet with cooking spray, and place over medium-high heat till warm.
2. Add in mushrooms and onion; saute/fry till tender.
3. Place in medium bowl; set aside.
4. Combine all-purpose flour and 1/8 tsp.
5. pepper, dredge veal cutlets in flour mix.
6. Add in 1 tsp.
7. extra virgin olive oil to skillet and place over medium-high heat till warm.
8. Add in half of veal, and saute/fry till lightly browned, about 3 min; add in to mushroom mix in bowl and set aside.
9. Repeat procedure with remaining 1 tsp.
10. oil and veal.
11. Combine veal, mushroom mix, remaining 1/8 tsp.
12. pepper, water and next 4 ingredients to skillet; stir well.
13. Bring to a boil, cover, reduce heat and simmer 5 min.
14. Remove from heat; uncover and let stand 3 min.
15. Gently stir in plain yogurt cheese (at room temperature).
16. Serve over noodles; sprinkle with parsley.
17. 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)