Braised Veal Fillet (Stroganof)
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Recipe-Ingrediants
A classic and beloved dish that we include in festive occasions or our Sunday meals. It even holds an honorary place in the center of the table during Christmas. We love it for its wonderfully tender meat and the delicious sauce that usually leaves no bite behind!
Our Ingredients:
½ kg veal fillet, cut into strips
1 large onion, finely chopped
1 tray of button mushrooms, sliced
1 tbsp tomato paste
5-6 cherry tomatoes, halved
½ wine glass white wine
2 tbsp all-purpose flour
1 tbsp tomato puree
50g butter
1 cup beef broth
1 tbsp mustard
2 tbsp yogurt
Salt, pepper, 5 cloves
Directions
Thoroughly wash the meat and pat it dry with absorbent paper. Season with salt and pepper and lightly coat with flour.
In a frying pan, melt the butter and lightly saute the meat (avoid overcooking it). Remove the meat from the pan and in the same pan, saute the onion and mushrooms. Add the tomato paste to the base of the pan and stir it together with the other ingredients. Allow it to cook for 5-6 minutes and then add the meat, deglazing with white wine. Add the mustard, broth, salt, pepper, and cloves. Let it simmer for 20-30 minutes. Once the sauce thickens, remove it from the heat and add the yogurt. Stir well and serve hot.
It can be accompanied by mashed potatoes or eggplant puree, which pairs perfectly, pasta, fried or roasted potatoes with grilled vegetables.
Enjoy!
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