Gremolata Kitchen
Local Ontario Stroganoff
By Gremolata Kitchen
Serving Size: 4
Class: Easy (under 1 hour)
This recipe came from our good friends at Homegrown Ontario which we tested inside the Gremolata Kitchen. It calls for veal but you could easily replace veal with your favorite beef. Either way, as long as it is local and fresh. We made our version with veal from the Bloor Meat Market in Toronto’s Bloor West Village and sour cream from Organic Meadow. Creamy stroganoff is a classic comfort food and we liked this recipe for its use of fresh, never canned or frozen ingredients. Combined with the freshest of local meats and you have a hearty and delicious dish for mid-week dinners on cold winter nights.
Ingredients:
1 Pound of local Ontario Veal scaloppini, sliced crosswise into 1-inch (2.5 cm) pieces
1 Tablespoon of Vegetable Oil
1 Teaspoon of Salt
1 Teaspoon of freshly cracked Black Pepper
1 Cup of sliced Cremini mushrooms
2 Cups of low sodium chicken broth or homemade stock
1/2 Pound of Egg noodles
2 Cups of Broccoli florets
1/2 Cup of Sour Cream
1/4 Cup of fresh parsley (chopped)
Directions:
In large deep skillet on medium high, heat oil. Brown veal on both sides, about 1 minute per side. Transfer to plate and season with salt and pepper.
In same skillet, add mushrooms, cook until golden, about 5 minutes. Add broth; bring to boil.
Add noodles and cook for 5 minutes. Stir in broccoli, cover and reduce heat to simmer until most of the liquid has been absorbed, the noodles are tender and the broccoli is tender crisp, about 5 minutes.
Stir in sour cream and veal until well combined. Sprinkle with parsley. Serve warm.
Cook Smart Tip:
You can use a lower-fat sour cream if you are concerned about calories but face it, it just isn’t the same.
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