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Photo of Veal stroganoff by WW

Veal stroganoff

13
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
It's been a favourite with families since the 1970s and with good reason - it's creamy, filling and delicious!

Ingredients

Veal leg steak, raw

500 g, (strips)

Ground paprika

6 g, sweet (2 tsp)

Brown onion

1 small, thinly sliced

Garlic

2 clove(s), crushed

Mushrooms

400 g, thinly sliced

Chicken stock

¾ cup(s), (180ml)

Tomato paste

55 g, (1/4 cup)

Worcestershire sauce

1 tbs

Dry pasta

320 g, (fettuccine)

Extra light sour cream

120 ml, (1/2 cup)

Fresh chives

2 tbs, chopped

Instructions

  1. Place veal in a medium bowl with paprika and toss to coat. Lightly spray a large non-stick frying pan with oil spray and heat over medium-high heat.
  2. Cook veal, in batches, for 2 minutes or until browned all over. Transfer to a bowl. Cook onion and garlic in same pan, stirring, for 3–4 minutes or until softened. Add mushrooms and cook, stirring, for 2 minutes.
  3. Return veal to the pan with stock, tomato paste and Worcestershire sauce. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.
  4. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  5. Add sour cream to veal mixture. Stir until heated through. Divide pasta among serving plates. Top with stroganoff and sprinkle with chives. Serve.

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