Veal Stroganoff

Preparation/cooking time: ca. 30m

For 4 servings

Nutritional Information

Contains 293 Kcal


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

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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