Beef Stroganoff with Veal, Mushrooms, and Onions
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
Veal tenderloin is paired with porcini mushrooms and button mushrooms. However, these mushrooms can easily be swapped for other varieties if desired. This recipe comes from a restaurant called 'The Maple House' in Dubna. The recipe was shared with us by Emily Johnson, author of the book 'A Taste of Geography with Emily Johnson. Tula.'
Ingredients
- Veal Tenderloin - 14.1 oz
- Onion - 5.3 oz
- Champignons - 3.5 oz
- Porcini Mushrooms - 3.5 oz
- Cream 22% - 5 fl oz
- Garlic - 1 clove
- Rosemary - 1 sprig
- Vegetable Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In a preheated skillet with oil, sauté the sliced onions until golden brown.
Step 2
Add sliced champignon mushrooms and diced white mushrooms, and sauté while stirring.
Step 3
Add the diced tenderloin and sauté until it's halfway cooked.
Step 4
Add garlic and a sprig of rosemary.
Step 5
Add the cream and reduce it until it thickens to a sour cream consistency. Season with salt and pepper.
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