Veal Stroganoff

Name: Veal Stroganoff
Ingredients: 1 tablespoon vegetable oil; 1 lb veal scallopini, sliced crosswise into 1-inch pieces; 1 teaspoon salt; 1 teaspoon cracked black pepper; 1 cup cremini mushroom, sliced; 2 cups low sodium chicken broth; 1/2 lb egg noodles; 2 cups broccoli florets; 1/2 cup sour cream; 1/4 cup fresh parsley, choped

10 ingredients

4 steps

Ingredients

1 tablespoon vegetable oil
1 lb veal scallopini, sliced crosswise into 1-inch pieces
1 teaspoon salt
1 teaspoon cracked black pepper
1 cup cremini mushroom, sliced
2 cups low sodium chicken broth
1/2 lb egg noodles
2 cups broccoli florets
1/2 cup sour cream
1/4 cup fresh parsley, choped

Directions

1

In a large deep skillet on medium-high, heat oil. Brown veal on both sides, about 1 minute per side. Transfer to a plate and season with salt and pepper.
2

In same skillet, add mushrooms and cook until golden, about 5 minutes.
3

Add broth and bring to a boil. Add noodles and cook for 5 minutes. Stir in broccoli, cover and reduce heat to simmer until most of the liquid has been absorbed, the noodles are tender, and the broccoli is tender-crisp, about 5 minutes.
4

Stir in sour cream and veal until well combined. Sprinkle with parsley. Serve warm.