Recipe

Veal stroganoff

  • 10 mins preparation
  • 6 hrs 20 mins cooking
  • Serves 6
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Ingredients

Veal stroganoff
  • 1.5 kilogram (3 pounds) stewing veal
  • 1/4 cup (35g) plain (all-purpose) flour
  • 1 tablespoon sweet paprika
  • 2 medium brown onions (300g), chopped coarsely
  • 3 clove garlic, crushed
  • 400 gram (12½ ounces) tiny button mushrooms
  • 1 1/2 cup (375ml) beef stock
  • 2 tablespoon tomato paste
  • 1/2 cup (120g) sour cream
  • 1/4 cup coarsely chopped fresh flat-leaf parsley

Method

Veal stroganoff
  • 1
    Cut veal into 2.5cm (1-inch) pieces. Toss veal in combined flour and paprika to coat, shake off excess; place in 4.5-litre (18-cup) slow cooker. Sprinkle veal evenly with excess flour mixture.
  • 2
    Add onion, garlic and mushrooms to slow cooker; pour over combined stock and paste. Cook, covered, on low, 6 hours.
  • 3
    Stir in sour cream; season to taste. Serve sprinkled with parsley.

Notes

Suitable to freeze at the end of step 2. Add sour cream when reheating.

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