Veal Stroganoff Recipe

Name: Veal Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 tablespoon vegetable oil; 1 lb veal scallopini, sliced crosswise into 1-inch pieces; 1 teaspoon salt; 1 teaspoon cracked black pepper; 1 cup cremini mushroom, sliced; 2 cups low sodium chicken broth; 1/2 lb egg noodles; 2 cups broccoli florets; 1/2 cup sour cream; 1/4 cup fresh parsley, choped

Servings: persons

1 tablespoon vegetable oil
1 lb veal scallopini, sliced crosswise into 1-inch pieces
1 teaspoon salt
1 teaspoon cracked black pepper
1 cup cremini mushroom, sliced
2 cups low sodium chicken broth
1/2 lb egg noodles
2 cups broccoli florets
1/2 cup sour cream
1/4 cup fresh parsley, choped

1
In a large deep skillet on medium-high, heat oil. Brown veal on both sides, about 1 minute per side. Transfer to a plate and season with salt and pepper.
2
In same skillet, add mushrooms and cook until golden, about 5 minutes.
3
Add broth and bring to a boil. Add noodles and cook for 5 minutes. Stir in broccoli, cover and reduce heat to simmer until most of the liquid has been absorbed, the noodles are tender, and the broccoli is tender-crisp, about 5 minutes.
4
Stir in sour cream and veal until well combined. Sprinkle with parsley. Serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 lb veal scallopini, sliced crosswise into 1-inch pieces, 1 teaspoon salt, 1 teaspoon cracked black pepper, and more.

Yes, Veal Stroganoff falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Stroganoff

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