Indulge in the rich and creamy flavors of Veal Stroganoff with Macaroni, a delightful twist on the classic Russian dish that will transport your taste buds straight to culinary heaven! This mouthwatering recipe combines tender veal, savory mushrooms, and a luscious sour cream sauce, all served over perfectly cooked macaroni. Whether you're looking to impress dinner guests or simply want to treat yourself to a comforting meal, this dish is sure to become a family favorite. Ready to elevate your dinner game? Let’s dive into this delectable recipe that promises to be both satisfying and unforgettable!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Russian
Serves: 4 servings
Ingredients
- 1 pound veal, sliced thin
- 8 ounces macaroni
- 1 onion, sliced
- 1 cup mushrooms, sliced
- 1 cup sour cream
- 2 tablespoons flour
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Begin by preparing all your ingredients. Slice the veal into thin strips, slice the onion, and slice the mushrooms. Set aside.
- In a large pot, bring salted water to a boil for the macaroni. Once boiling, add the macaroni and cook according to package instructions until al dente. Drain and set aside.
- While the macaroni is cooking, heat a large skillet over medium heat and add 2 tablespoons of butter. Allow the butter to melt and become bubbly.
- Add the sliced onions to the skillet and sauté for about 3-4 minutes, or until they become translucent and fragrant.
- Next, add the sliced mushrooms to the skillet with the onions. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and any moisture has evaporated.
- Once the mushrooms are cooked, push the onion and mushroom mixture to the side of the skillet and add the thinly sliced veal to the center. Season with salt and pepper to taste.
- Cook the veal for about 3-4 minutes on each side, or until browned and cooked through. Be careful not to overcrowd the pan; you may need to do this in batches depending on the size of your skillet.
- Once the veal is cooked, sprinkle 2 tablespoons of flour over the mixture in the skillet. Stir well to coat the veal and vegetables, cooking for another minute to eliminate the raw flour taste.
- Gradually add the sour cream to the skillet, stirring continuously to create a creamy sauce. Allow the mixture to simmer gently for about 5 minutes, letting the flavors meld together. If the sauce is too thick, you can add a little water or broth to reach your desired consistency.
- Once the sauce is ready, add the drained macaroni to the skillet. Toss everything together gently to combine, ensuring the macaroni is well coated with the sauce.
- Serve the veal stroganoff with macaroni hot, garnished with fresh herbs if desired. Enjoy your meal!
Tips
- Prep Ahead: To save time, slice the veal, onions, and mushrooms ahead of time. This way, you can quickly assemble the dish when you’re ready to cook.
- Don’t Rush the Sauté: Allow the onions and mushrooms to cook until they are nicely browned. This step enhances the flavor of the dish, giving it a deeper, richer taste.
- Cook in Batches: If your skillet is small, cook the veal in batches to avoid overcrowding. This ensures that the meat browns properly rather than steams.
- Adjust the Sauce: If you prefer a thinner sauce, gradually add a splash of water or broth when mixing in the sour cream. This allows you to achieve your desired consistency.
- Garnish for Flavor: Consider garnishing your dish with fresh herbs like parsley or dill before serving. Not only does it add a pop of color, but it also enhances the overall flavor.
- Serve Immediately: For the best taste and texture, serve the Veal Stroganoff with Macaroni right after cooking. This way, the macaroni stays al dente and the sauce remains creamy.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 35g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 120mg
