Veal Beef Stroganoff with Mushrooms and Onions
4 servings
60 minutes
Veal tenderloin goes well with porcini mushrooms and champignons. But if desired, these mushrooms can easily be replaced with some others. Recipe from the restaurant of the estate "House of Mosolovs" from the village of Dubna. The recipe was shared with us by Nika Ganich, the author of the book "Geography to Taste with Nika Ganich. Tula.
Calories291.8kcal
Proteins23.8grams
Fats19.2grams
Carbohydrates6.6grams
Veal tenderloin
400
g
Onion
150
g
Button mushrooms
100
g
Porcini mushrooms
100
g
Cream 20% fat
150
ml
Garlic
1
clove
Rosemary
1
sprig
Vegetable oil
30
ml
Salt
to taste
Ground black pepper
to taste
1
In a heated pan with oil, fry the sliced onion until golden brown.
- Onion: 150 g
- Vegetable oil: 30 ml
2
Add sliced champignons and diced white mushrooms and sauté while stirring.
- Button mushrooms: 100 g
- Porcini mushrooms: 100 g
3
Add the diced meat and fry until half-cooked.
- Veal tenderloin: 400 g
4
Add garlic and a sprig of rosemary.
- Garlic: 1 clove
- Rosemary: 1 sprig
5
Add cream and reduce to a thick sour cream consistency. Season with salt and pepper.
- Cream 20% fat: 150 ml
- Salt: to taste
- Ground black pepper: to taste
