Indulge in creamy comfort with this homemade skillet stroganoff. Using simple, fresh ingredients and staying away from canned soup bases, this recipe skimps on the sodium allowing the true flavours of Ontario veal, fresh broccoli and mushrooms to shine through.
1 tbsp (15 mL) vegetable oil
1 lb (500 g) Ontario veal scaloppini, sliced crosswise into 1-inch (2.5 cm) pieces
1 tsp (5 mL) salt
1 tsp (5 mL) cracked black pepper
1 cup (250 mL) sliced cremini mushrooms
2 cups (500 mL) low sodium chicken broth
1/2 lb (250 g) egg noodles
2 cups (500 mL) broccoli florets
1/2 cup (125 mL) sour cream
1/4 cup (50 mL) chopped fresh parsley
In large deep skillet on medium high, heat oil. Brown veal on both sides, about 1 minute per side. Transfer to plate and season with salt and pepper.
In same skillet, add mushrooms, cook until golden, about 5 minutes. Add broth; bring to boil. Add noodles and cook for 5 minutes. Stir in broccoli, cover and reduce heat to simmer until most of the liquid has been absorbed, the noodles are tender and the broccoli is tender crisp, about 5 minutes. Stir in sour cream and veal until well combined. Sprinkle with parsley.
Tip: To make this recipe lower in fat, use fat-free sour cream.
Makes 4 servings.
Per Serving: about 480 cal, 32 g pro, 17 g total fat (6 g sat fat), 49 g carb, 3 g fibre, 135 mg chol, 760 mg sodium. %RDI: iron 20%, calcium 10%,vit A 20%, vit C 50%