Veal Stroganoff

Oxmoor House
6 servings (serving size: 1/2 cup spaetzle, about 2 1/2 ounces veal, and about 1/2 cup sauce)


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1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 pound veal scaloppine or very thin veal cutlets
Cooking spray
1 tablespoon butter or margarine, divided
1 (8-ounce) package presliced fresh mushrooms
1/2 cup finely chopped onion
1/2 cup dry white wine
1 (15 1/2-ounce) can beef broth
1/3 cup 30%-less-fat sour cream (such as Breakstone)
1 (10.5-ounce) package spaetzle (such as Maggi), uncooked


Combine flour, thyme, 1/8 teaspoon salt, and 1/4 teaspoon pepper; set aside 2 tablespoons flour mixture.

Place each piece of veal between 2 sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

Combine veal and flour mixture in a large zip-top plastic bag; seal bag, and shake to coat veal.

Heat a large nonstick skillet over medium heat. Coat half of veal pieces with cooking spray; add to skillet. Cook 1 minute on each side or until browned. Remove veal from skillet. Set aside, and keep warm. Repeat procedure with remaining veal.

Add 2 teaspoons butter to skillet; cook mushrooms and onion 2 minutes, stirring constantly. Add wine, scraping skillet to loosen browned bits; simmer 2 minutes.

Whisk together beef broth and reserved 2 tablespoons flour mixture; stir into mushroom mixture. Simmer 5 minutes, stirring constantly. Remove from heat; stir in sour cream.

Cook spaetzle according to package directions, omitting salt and fat; drain well. Melt remaining 1 teaspoon butter in a large nonstick skillet over medium-high heat; add spaetzle. Sprinkle with remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; cook, stirring constantly 3 minutes or until lightly browned. Place spaetzle in a serving dish; top with veal and sauce.

Created date

March 2010

Nutritional Information

Calories 357
Fat 7.5 g
Satfat 3 g
Protein 27.6 g
Carbohydrate 42.4 g
Cholesterol 109 mg
Iron 37 mg
Sodium 1052 mg
Caloriesfromfat 19 %
Fiber 3 g
Calcium 64 mg