Veal Stroganoff

By seo53

Ingredients

• 1 tablespoon plus 1 teaspoon olive oil
• 13 ounces well-trimmed boneless
• lean veal, cut into 1/2-inch slices
• 1/2 cup chopped shallots or onions
• 2 cloves garlic, minced
• l 1\2 cups sliced mushrooms
• 1/2 cup reduced-sodium chicken
• broth
• 2 ounces (1/4 cup) sherry or dry
• white wine
• 1 teaspoon paprika
• 1/4 teaspoon freshly ground black
• pepper
• 1/4 cup nonfat sour cream
• 1 tablespoon all-purpose flour
• 2 tablespoons chopped parsley, for
• garnish (optional)

Details

Servings 4
Preparation time 25mins

Preparation

Step 1

In a large nonstick skillet over
medium-high heat, warm 2
teaspoons of the oil until hot but
not smoking. Add the veal and
saute until the meat is just cooked,
2 to 3 minutes. Remove the veal to
a plate and cover loosely to keep
warm.
Add the remaining 2 teaspoons
oil to the skillet. Then add the
shallots and garlic, and cook,
stirring, until the shallots are just
softened, 1 to 2 minutes.
Add the mushrooms and cook,
stirring, until slightly
softened, about 1 minute Add the
chicken broth, sherry, paprika, and
pepper, and bring to a boil.
In a small bowl, combine the
sour cream and flour. Return
the veal to the skillet and add the
sour cream mixture. Cook,
stirring, until the sauce has
thickened and the veal is cooked
through, 1 to 2minutes.
Serve hot, garnished with the
parsley, if desired.