Russian Veal Stroganoff Recipe
Ingredients
| Medium egg noodles - 1/2 (12-ounce) package | ||
| Veal cutlets | 1 pound | |
| All-purpose flour - 1/4 cup | ||
| Paprika | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Vegetables cooking spray | ||
| Vegetable oil | 2 Teaspoon | |
| Chablis or other dry white wine - 1/4 cup | ||
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Chives | 1 Tablespoon, chopped | |
| Low-fat yogurt - 1 (8-ounce) carton | ||
| Lowfat sour cream | 1/2 Cup (16 tbs) | |
| Cornstarch - 1 tablespoon plus 1 1/2 teaspoons | ||
| Salt | 1/4 Teaspoon | |
Directions
GETTING READY
1) Cook noodles without salt according to package directions,
2) Drain the noodles and set aside.
3) Remove excess fat from curlets.
4) Cut them into 2-x 1/2-inch strips.
MAKING
5) In a shallow dish, combine flour, paprika, and pepper.
6) Dredge veal strips in flour mixture.
7) Take a large skillet and coat it with cooking spray.
8) Add oil, and place over medium-high heat until hot.
9) Place cutlet strips in the skillet and cook 2 to 3 minutes or until browned on all sides.
10) Remove strips from skillet, and drain on paper towels; set aside.
11) To the skillet, add wine, mushrooms, and chives; cover and cook 3 minutes.
12) Stir in yogurt, sour cream, cornstarch, and salt.
13) Again transfer the strips to skillet.
14) Cook until thoroughly heated.
SERVING
15) Spoon veal mixture over cooked noodles.
16) Serve the veals stroganoff warm.
1) Cook noodles without salt according to package directions,
2) Drain the noodles and set aside.
3) Remove excess fat from curlets.
4) Cut them into 2-x 1/2-inch strips.
MAKING
5) In a shallow dish, combine flour, paprika, and pepper.
6) Dredge veal strips in flour mixture.
7) Take a large skillet and coat it with cooking spray.
8) Add oil, and place over medium-high heat until hot.
9) Place cutlet strips in the skillet and cook 2 to 3 minutes or until browned on all sides.
10) Remove strips from skillet, and drain on paper towels; set aside.
11) To the skillet, add wine, mushrooms, and chives; cover and cook 3 minutes.
12) Stir in yogurt, sour cream, cornstarch, and salt.
13) Again transfer the strips to skillet.
14) Cook until thoroughly heated.
SERVING
15) Spoon veal mixture over cooked noodles.
16) Serve the veals stroganoff warm.
Chef
