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

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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.

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