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Creamy Veal Stroganoff

A rich and creamy dish featuring tender strips of veal, sautéed onions, and a velvety sauce enhanced by heavy cream and white wine, perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Russian
Calories: 475
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g veal, thinly sliced Use cuts like sirloin or tenderloin for optimal tenderness.
  • 1 unit onion, finely chopped Brings sweetness to the dish.
  • 200 ml heavy cream Use real heavy cream for the best results.
  • 100 ml white wine Choose a decent-quality wine you'd enjoy drinking.
  • 1 tablespoon butter Use unsalted butter for better control over the saltiness.
  • 1 tablespoon flour Helps thicken the sauce.
  • Salt and pepper to taste salt and pepper Adjust according to preference.
  • 1 teaspoon lemon juice Brightens the dish, cutting through the richness.
  • Fresh parsley for garnish fresh parsley Adds color and freshness.

Method
 

Preparation
  1. Heat the butter in a heavy-bottomed pan over medium heat. Add the finely chopped onions and sauté for about 3 minutes until they are soft and translucent, not browned.
  2. Add the veal slices to the pan, ensuring they are spread in a single layer. Cook for about 2 minutes per side until the veal just loses its pink color.
  3. Sprinkle the tablespoon of flour evenly over the veal and onions, stirring for 30 seconds to cook out the raw flour taste.
  4. Pour in the white wine and let it bubble away for 2 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
  5. Add the heavy cream, salt, and pepper to taste. Allow the mixture to simmer gently for 10 minutes until it thickens.
  6. Stir in the teaspoon of lemon juice right before serving, and garnish generously with fresh parsley.
  7. Enjoy your creamy veal stroganoff hot over noodles or rice, pairing it with a fresh salad or steamed vegetables.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to avoid curdling the cream. The sauce can be prepared a day in advance and stored in the fridge.