Gone are the days when a good Stroganoff has to be rich and heavy. Cubes of veal
simmered in broth and finished off with tangy sour cream make this classic new again.
Serve over egg noodles for a satisfying supper.
1 lb (500g) stewing veal,
cut in 1/2 inch (1 cm) cubes
1/4 tsp (1ml) each salt and pepper
2 tsp (10ml) vegetable oil
1 onion, chopped
8 oz (250g) mushrooms, quartered
1/2 tsp (2ml) dried dill (or 1 tbsp/15 mL) fresh
1 cup (250ml) veal or chicken stock 250
2 tbsp (30ml) tomato paste
2 tbsp (30ml) all-purpose flour
1 cup (250ml) light sour cream
salt to taste
Sprinkle veal with salt and pepper. In large nonstick skillet, heat half of oil over high
heat; brown half of veal on all sides. Transfer to bowl. Add remaining oil to pan and
brown remaining veal; transfer to bowl.
Reduce heat to medium and add onion and mushrooms; cook, stirring, for about 8
minutes or until liquid is released from mushrooms and are beginning to brown. Add
dill, stock and tomato paste; bring to boil. Add veal with any accumulated juices.
Cover, reduce heat and simmer for about 30 minutes or until veal is fork tender.
Whisk flour into sour cream; gradually whisk into pan until blended. Cook, stirring, for
about 5 minutes or until sauce is thickened. Season to taste with salt. Makes 4
servings.
