🍽️ Veal Stroganoff with Mashed Potatoes

Name: Veal Stroganoff with Mashed Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, starchy 1 kg; salt pinch; onions, yellow 2 pcs.; mushrooms, white 600 g; pickles 6 pcs.; veal strips 600 g; oil 3 tbsp; pepper, black ground pinch; wheat flour, Type 405 2 tbsp; beef broth 200 ml; sour cream 400 g; mustard 1 tsp; butter 3 tbsp; milk 100 ml; nutmeg, ground 0.25 tsp; parsley, fresh 10 g

807 kcal · 30 min · 4 servings

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Ingredients

potatoes, starchy 1 kg
salt pinch
onions, yellow 2 pcs.
mushrooms, white 600 g
pickles 6 pcs.
veal strips 600 g
oil 3 tbsp
pepper, black ground pinch
wheat flour, Type 405 2 tbsp
beef broth 200 ml
sour cream 400 g
mustard 1 tsp
butter 3 tbsp
milk 100 ml
nutmeg, ground 0.25 tsp
parsley, fresh 10 g

Instructions

1. Wash the potatoes and peel them.
2. Cut the peeled potatoes into coarse cubes.
3. Place the potato cubes in a pot and cover them with salted water.
4. Bring the water to a boil.
5. Reduce the heat to medium.
6. Cover the pot and let the potatoes cook for about 25 minutes.
7. Halve the onions and peel them.
8. Cut the onions into thin strips.
9. Clean the mushrooms with a kitchen towel if necessary.
10. Cut the mushrooms into quarters.
11. Drain the gherkins.
12. Dice the gherkins into small cubes.
13. Wash the veal.
14. Pat the meat dry with kitchen paper.
15. Heat 2 tablespoons of oil in a pot over high heat.
16. Fry the veal for about 2 minutes on all sides.
17. Season the meat with salt and pepper.
18. Remove the meat from the pot and set it aside.
19. Add another 1 tablespoon of oil to the same pot.
20. Heat the oil again.
21. Fry the onions and mushrooms for about 3 minutes.
22. Dust the vegetables with flour.
23. Toast the flour for about 1 minute.
24. Add 200 milliliters of broth to the pot.
25. Add sour cream.
26. Bring the mixture to a boil.
27. Add the diced gherkins back into the pot.
28. Add the fried veal back into the pot.
29. Season the stroganoff with mustard, salt, and pepper.
30. Drain the potatoes using the lid.
31. Add 3 tablespoons of butter to the drained potatoes.
32. Add 100 milliliters of milk.
33. Mash the potatoes into puree using a potato masher.
34. Season the puree with salt and nutmeg.
35. Wash the parsley.
36. Shake the parsley dry.
37. Pluck the parsley leaves from the stems.
38. Chop the parsley leaves coarsely.
39. Serve the mashed potatoes on plates.
40. Add the veal stroganoff.
41. Sprinkle the dish with the chopped parsley.
42. Serve the meal.

Nutrition per serving

kcal: 807
Protein: 43 g · Fett/Fat: 38 g · Carbs: 78 g