Veal Stroganoff Recipe

Name: Veal Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup all-purpose flour; 1/2 teaspoon dried thyme; 1/4 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1 pound veal scaloppine or very thin veal cutlets; Cooking spray; 1 tablespoon butter or margarine, divided; 1 (8-ounce) package presliced fresh mushrooms; 1/2 cup finely chopped onion; 1/2 cup dry white wine; 1 (15 1/2-ounce) can beef broth; 1/3 cup 30%-less-fat sour cream (such as Breakstone); 1 (10.5-ounce) package spaetzle (such as Maggi), uncooked

Servings: persons

1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 pound veal scaloppine or very thin veal cutlets
Cooking spray
1 tablespoon butter or margarine, divided
1 (8-ounce) package presliced fresh mushrooms
1/2 cup finely chopped onion
1/2 cup dry white wine
1 (15 1/2-ounce) can beef broth
1/3 cup 30%-less-fat sour cream (such as Breakstone)
1 (10.5-ounce) package spaetzle (such as Maggi), uncooked

1
Combine flour, thyme, 1/8 teaspoon salt, and 1/4 teaspoon pepper; set aside 2 tablespoons flour mixture.
2
Place each piece of veal between 2 sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
3
Combine veal and flour mixture in a large zip-top plastic bag; seal bag, and shake to coat veal.
4
Heat a large nonstick skillet over medium heat. Coat half of veal pieces with cooking spray; add to skillet. Cook 1 minute on each side or until browned. Remove veal from skillet. Set aside, and keep warm. Repeat procedure with remaining veal.
5
Add 2 teaspoons butter to skillet; cook mushrooms and onion 2 minutes, stirring constantly. Add wine, scraping skillet to loosen browned bits; simmer 2 minutes.
6
Whisk together beef broth and reserved 2 tablespoons flour mixture; stir into mushroom mixture. Simmer 5 minutes, stirring constantly. Remove from heat; stir in sour cream.
7
Cook spaetzle according to package directions, omitting salt and fat; drain well. Melt remaining 1 teaspoon butter in a large nonstick skillet over medium-high heat; add spaetzle. Sprinkle with remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; cook, stirring constantly 3 minutes or until lightly browned. Place spaetzle in a serving dish; top with veal and sauce.

111

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, divided, 1/2 teaspoon pepper, divided, 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.

That's it — enjoy your meal!

Veal Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions