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Veal Stroganoff

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

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

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Oxmoor House Healthy Eating Collection