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Veal Stroganoff with Herby Pasta |
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| Serves 4 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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Ingredients |
400g veal escalopes, trimmed or veal stir-fry strips
1 tbsp butter
1 tbsp olive oil
300g small button mushroom
400g pappardelle pasta
3 shallots, finely chopped
1 tbsp plain flour
300ml stock
1 tbsp Dijon mustard
1 tbsp tomato purée
3 tbsp crème fraîche
½ x 20g pack flat-leaf parsley, chopped
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If you bought veal escalopes,
freeze them for 45 mins
before you begin, slice as thinly as you can, then season.
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In a large, non-stick frying
pan, melt half the butter with half the oil. Increase the
heat, then quickly sear the beef in batches until browned
on both sides. Remove the meat and set aside. Repeat with
the mushrooms, then set aside with the beef. Boil the
pasta.
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Add the remaining butter and
oil to the pan and soften the shallots for a few mins.
Stir in the flour for 1 min, then gradually stir in the
stock. Bubble for 5 mins until thickened, then stir in the
mustard, purée, crème fraîche and seasoning. Bubble for 1
min more, then return the beef and mushrooms to the pan.
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Drain the pasta, toss with
half the parsley, season, then serve with the creamy
stroganoff, sprinkled with the remaining parsley.
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DAILY
DINNERS 
