Name: Veal stroganoff with buttered sage pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 250 gram ricciolini pasta (or other short pasta); 1 tablespoon olive oil; 1 small brown onion (80g), sliced thinly; 1 teaspoon crushed garlic; 2 teaspoon sweet paprika; 600 gram veal steaks, sliced thinly; 100 gram cup mushrooms, sliced thickly; 100 gram button mushrooms, sliced thickly; 1/4 cup (60ml) red wine; 1 tablespoon tomato paste; 1/2 cup (120g) sour cream; 1/2 cup (125ml) beef stock; 2 teaspoon cornflour; 1 tablespoon chopped fresh sage; 30 gram butter; 50 gram baby spinach leaves

Veal stroganoff with buttered sage pasta

Skip to Recipe

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

250 gram ricciolini pasta (or other short pasta)

1 tablespoon olive oil

1 small brown onion (80g), sliced thinly

1 teaspoon crushed garlic

2 teaspoon sweet paprika

600 gram veal steaks, sliced thinly

100 gram cup mushrooms, sliced thickly

100 gram button mushrooms, sliced thickly

1/4 cup (60ml) red wine

1 tablespoon tomato paste

1/2 cup (120g) sour cream

1/2 cup (125ml) beef stock

2 teaspoon cornflour

1 tablespoon chopped fresh sage

30 gram butter

50 gram baby spinach leaves

Method

1.Cook pasta in large saucepan of boiling water until just tender.

2.Meanwhile, heat oil in medium saucepan; cook onion, garlic and paprika, stirring, until onion softens. Add veal; cook, stirring, until veal is browned all over.

3.Add mushrooms to pan; cook, stirring, until mushrooms are tender. Add wine; bring to the boil. Stir in paste, cream and combined stock and cornflour; bring to the boil. Reduce heat; simmer, uncovered, until slightly thickened.

4.Drain pasta and return to pan. Stir in sage, butter and spinach; stir until spinach is just wilted. Serve veal stroganoff over pasta mixture.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy