Veal stroganoff with buttered noodles

Warm your body and soul with this hearty veal stroganoff. Complete with soft, buttered noodles, it makes the ultimate comfort food on a cool evening.

Serves 1

Cook

30M

Ingredients

1 field mushroom

olive oil spray

salt and pepper, to taste

1 tablespoon olive oil

200 gram veal escalope, 2cm thick slices

1/2 small brown onion, thinly sliced

2 clove garlic, crushed

2 teaspoon sweet paprika

1 tablespoon tomato paste

2 teaspoon brown sugar

2 teaspoon dijon mustard

1/2 cup beef stock

1/4 cup cup sour cream

cooked parpadelle pasta and fresh parsley leaves, to serve

Method

1.Spray mushroom all over with oil, season with salt and pepper. Cook mushroom under a hot grill for 5 minutes on both sides or until soft. Remove, set aside.

2.Heat half the oil in a large frying pan over a high heat. Cook veal quickly until browned all over. Transfer to a plate.

3.Heat remaining oil in same pan over a medium heat. Cook onion and garlic until soft. Stir in paprika and then combined tomato paste, sugar, mustard and stock; bring to boil. Return veal to pan and simmer, uncovered for 5 minutes or until mixture has thickened slightly. Remove from heat; stir in sour cream. Season with salt and pepper.

4.Serve on top of pasta tossed in a little butter. Garnish with parsley.

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