Veal Stroganoff

by Stefan Kolsch

Add the Dijon mustard and seasoning to taste


450g Veal Stroganoff Strips
20g Butter
1 tsp Olive Oil
1 medium Onion (chopped)
200g Button Mushrooms (sliced)
2 tbsp Brandy
100 ml hot Beef Stock
150 ml Soured Cream
1 tbsp Dijon Mustard
Seasoning to taste

Veal Stroganoff


Heat the butter and olive oil in a frying pan over a high heat, season and stir-fry the veal strips for 2 minutes until browned all over but still pink inside. Remove the meat with a slotted spoon and place on a plate to keep warm.

Heat the pan juices then gently fry the onion for 3 minutes before adding the mushrooms and continuing to cook for 4 - 5 minutes. Increase the heat to high and add the brandy, stir well and reduce until it has nearly disappeared then add the beef stock and soured cream. Stir well and reduce the temperature to medium, add the Dijon mustard and seasoning to taste. Simmer for 1 minute then return the meat to the pan, stir and cook gently for 2 - 3 minutes until piping hot and the meat is just done.

Serve with tagliatelle and salad.

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