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Ingredients
- 500 g lean strips of veal
- 2 tsp paprika
- 1 small onion, thinly sliced
- 2 cloves of garlic, crushed
- 400 g mushrooms, thinly sliced
- 180 ml chicken stock
- 55 g tomato purée
- 1 tbsp Worcestershire sauce
- 320 g fettuccine
- 120 g soured cream
- 2 tbsp chives
Directions
- Place veal in a medium bowl with paprika and toss to coat. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook veal, in batches, for 2 minutes or until browned all over. Transfer to a bowl.
- Cook onion and garlic in same pan, stirring, for 3–4 minutes or until softened. Add mushrooms and cook, stirring, for 2 minutes. Return veal to the pan with stock, tomato paste and Worcestershire sauce. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.
- Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Add sour cream to veal mixture. Stir until heated through. Divide pasta among serving plates. Top with stroganoff and sprinkle with chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 4 servings | |
| Calories 469 | |
| Calories from Fat 64 | 14% |
| Total Fat 7.26g | 9% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 215mg | 9% |
| Potassium 948mg | 27% |
| Total Carbs 68.71g | 18% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.08g | 3% |
| Protein 31.81g | 51% |
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