Veal stroganoff with buttered sage pasta

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Veal stroganoff with buttered sage pasta
  • 250 gram ricciolini pasta (or other short pasta)
  • 1 tablespoon olive oil
  • 1 small brown onion (80g), sliced thinly
  • 1 teaspoon crushed garlic
  • 2 teaspoon sweet paprika
  • 600 gram veal steaks, sliced thinly
  • 100 gram cup mushrooms, sliced thickly
  • 100 gram button mushrooms, sliced thickly
  • 1/4 cup (60ml) red wine
  • 1 tablespoon tomato paste
  • 1/2 cup (120g) sour cream
  • 1/2 cup (125ml) beef stock
  • 2 teaspoon cornflour
  • 1 tablespoon chopped fresh sage
  • 30 gram butter
  • 50 gram baby spinach leaves


Veal stroganoff with buttered sage pasta
  • 1
    Cook pasta in large saucepan of boiling water until just tender.
  • 2
    Meanwhile, heat oil in medium saucepan; cook onion, garlic and paprika, stirring, until onion softens. Add veal; cook, stirring, until veal is browned all over.
  • 3
    Add mushrooms to pan; cook, stirring, until mushrooms are tender. Add wine; bring to the boil. Stir in paste, cream and combined stock and cornflour; bring to the boil. Reduce heat; simmer, uncovered, until slightly thickened.
  • 4
    Drain pasta and return to pan. Stir in sage, butter and spinach; stir until spinach is just wilted. Serve veal stroganoff over pasta mixture.