Cooking Time: 30-40 minutes Serves: 4-6 people
You will need:
Special Equipment:
- Large skillet
- Mixing bowl
Ingredients:
- 3 tablespoons of olive oil
- 50g of butter
- 2 plates of 450g veal cubes
- 1 tablespoon of black pepper
- 2 medium onions, diced
- 2 packs of mushrooms
- 1 teaspoon of garlic
- Half a pack of parsley with stems (to be removed later)
- 4 tablespoons of sour cream
- 1 tablespoon of Dijon mustard
- 1 teaspoon of paprika
- Black pepper and salt, to taste
Recipe Instructions
- In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and the pan is hot.
- Add the veal cubes to the skillet and sprinkle with black pepper. Cook the cubes until they are browned on all sides, about 5-7 minutes. Remove the browned meat from the skillet and set aside.
- In the same skillet, add the diced onions and sliced mushrooms. Cook until the onions are translucent and the mushrooms are golden brown, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Return the browned veal cubes to the skillet with the onions and mushrooms.
- Tie the parsley stems together with kitchen twine and add them to the skillet. This will allow you to easily remove them later.
- In a small bowl, mix together the sour cream, Dijon mustard, and paprika until well combined. Pour this mixture over the meat and vegetables in the skillet.
- Reduce the heat to low and let the mixture simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the meat is cooked through.
- Season with additional black pepper and salt to taste.
- Remove the parsley stems from the skillet and discard.
- Serve the Meat Cubes with Stroganoff Sauce and Mushrooms hot, garnished with chopped parsley if desired.
- Enjoy your delicious meal!
Recipe Video
Enjoy the recipe reel by Sarah Khanna below!