Veal Stroganoff

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total Time: 35 Minutes

Serves: 4

Indulge in the rich and comforting flavors of Veal Stroganoff! Our tender and perfectly seasoned Thomas Farms Ground Veal is cooked to perfection, accompanied by a medley of cremini mushrooms, onions, and garlic. A delightful blend of Worcestershire sauce, tomato paste, and white wine creates a savory sauce. Finish it off with a velvety touch of sour cream and a sprinkle of fresh parsley. Serve over luscious pappardelle for a satisfying and elegant meal and enjoy!

Ingredients

Swap Protein

Thomas Farms Ground Veal

1 Thomas Farms Ground Veal, Meatloaf Mix, or Ground Beef
8 ounces uncooked pappardelle
10 ounces sliced cremini mushrooms (about 3 cups)
1 large onion, diced (about 1 cup)
2 cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
½ cup dry white wine or chicken broth
½ cup sour cream
2 tablespoons chopped fresh parsley

Instructions

Cook and drain the pappardelle according to the package directions (reserve ½ cup cooking water). While the pappardelle is cooking, season the veal with salt and pepper. Cook the veal in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat.
Add the mushrooms, onion and garlic to the skillet and cook for 5 minutes or until the vegetables are tender. Stir in the Worcestershire and tomato paste and cook and stir for 2 minutes. Add the wine and cook for 2 minutes, stirring to scrape up any browned bits from the bottom of the skillet.
Stir in the sour cream and cook just until hot (do not boil). (For thinner sauce, add the reserved cooking water, ¼ cup at a time, until desired consistency.) Season to taste with salt and pepper. Serve the veal mixture over the cooked pappardelle and sprinkle with the parsley.

Ingredients

Swap Protein

Thomas Farms Ground Meatloaf Mix

1 Thomas Farms Ground Veal, Meatloaf Mix, or Ground Beef
8 ounces uncooked pappardelle
10 ounces sliced cremini mushrooms (about 3 cups)
1 large onion, diced (about 1 cup)
2 cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
½ cup dry white wine or chicken broth
½ cup sour cream
2 tablespoons chopped fresh parsley

Instructions

Cook and drain the pappardelle according to the package directions (reserve ½ cup cooking water). While the pappardelle is cooking, season the veal with salt and pepper. Cook the veal in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat.
Add the mushrooms, onion and garlic to the skillet and cook for 5 minutes or until the vegetables are tender. Stir in the Worcestershire and tomato paste and cook and stir for 2 minutes. Add the wine and cook for 2 minutes, stirring to scrape up any browned bits from the bottom of the skillet.
Stir in the sour cream and cook just until hot (do not boil). (For thinner sauce, add the reserved cooking water, ¼ cup at a time, until desired consistency.) Season to taste with salt and pepper. Serve the veal mixture over the cooked pappardelle and sprinkle with the parsley.