Veal: Veal Stroganoff

Veal Stroganoff


  • salt and pepper to taste
  • a little pepper
  • clarified butter to fry
  • 1.5 dl meat bouillon
  • 0.5 tsp. salt
  • 1 tbsp. butter
  • 1 tsp. paprika
  • 1.5 dl white wine
  • 180 g sour single cream
  • 400 g veal frying steaks (minute steaks) (e.g. Coop Naturaplan veal), cut into 1.5-cm pieces
  • a little white flour to dust
  • 1 onion, cut into thin rings
  • 1 red pepper, insides removed, cut into thin strips
  • 200 g mushrooms, cut into thin slices
  • 3 tbsp. mild mustard
  • 3 dill pickles, cut lengthways into thin strips
Order the ingredients from COOP@home


Preheat the oven to 60°C, warm the platter and plates. Heat the clarified butter in a frying pan, add the meat in batches, dust with flour, fry for approx. 1 min., remove, season and keep warm. Reduce the heat and wipe out the residual cooking fat with kitchen paper. In the same pan, heat the butter, sauté the onion and pepper, add the mushrooms and sauté for approx. 1 min., add the paprika, mix. Pour in the wine and stock, bring to the boil, reduce to the liquid to half the amount. Reduce the heat, add the cream and mustard, mix, add the gherkins and meat, gently heat, season.


  • Veal
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 4 servings
  • Nutrition 293 Kcal