Veal Stroganoff

Total time: 30m
Preparation Time: 30m

For 4 servings

Nutritional Information

Contains 315 Kcal, 26g Protein, 9g Carbohydrates, 17g Fat


  • clarified butter for frying
  • 400 g veal minute steaks (e.g. Coop Naturaplan veal), cut into 1.5-cm pieces
  • a little white flour for dusting
  • 1 tbsp. butter
  • 1 onion, cut into thin rings
  • 0.5 tsp. salt
  • a little pepper
  • 1 red pepper, insides removed, cut into thin strips
  • 180 g sour single cream
  • 1.5 dl meat bouillon
  • 200 g mushrooms, cut into thin slices
  • 1 tsp. paprika
  • 1.5 dl white wine
  • 3 tbsp. mild mustard
  • 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, dust the meat cubes with flour and add to the frying pan in batches. Cook each batch for approximately 1 minute. Remove from the heat, season and keep warm. Reduce the heat and wipe the residual cooking fat from the pan with kitchen paper. In the same pan, heat the butter, sauté the onion and pepper, add the mushrooms and sauté for approximately 1 minute, add the paprika and combine. Pour in the wine and stock, bring to the boil, reduce the liquid to half the amount. Reduce the heat, add the cream and mustard and combine, add the pickles and meat, gently heat through and season.
  • Tip:

    Crème fraîche or full fat cream can be used instead of sour cream.

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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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