Veal Stroganoff with Potato Cream

Veal Stroganoff with Potato Cream

50 min
Medium
1 serv.
402 g / 1 serv.

Rating

Average rating:—

Description

The most tender veal stroganoff in a creamy mushroom sauce, served with airy potato cream

  1. Cut the veal into thin strips across the grain, season with salt and pepper.
  2. Peel the potato, cut into cubes and boil in salted water until tender (about 20 minutes).
  3. Slice the onion into thin half-rings, slice the champignons.
  4. Heat olive oil in a skillet and sear the veal over high heat for 1 minute on each side until golden crust. Transfer the meat to a plate.
  5. In the same skillet, sauté the onion until translucent, add the champignons and cook for 5-7 minutes until the liquid evaporates.
  6. Return the meat to the mushrooms, add mustard, beef broth and simmer for 5 minutes over medium heat.
  7. Add sour cream, stir, and warm over low heat for 3 minutes without bringing to a boil. Season with salt and pepper if needed.
  8. Drain the cooked potato, add warm milk and butter, blend with a blender or mash until smooth and airy cream consistency.
  9. Place the potato cream on a plate, top with the stroganoff, and sprinkle with finely chopped parsley.
329
82 kcal / 100 g
kcal
26.4 g
6.6 g / 100 g
Protein
24.2 g
6.0 g / 100 g
Carbohydrates
14.4 g
3.6 g / 100 g
Fats