Veal Stroganoff

  • Preparation 25 MIN
    Cooking 2 H
  • Servings 4



  1. In a large Dutch oven over medium-high heat, brown the meat in the butter and oil. Season with salt and pepper. Transfer the meat to a plate.
  2. In the same Dutch oven, brown the onion and mushrooms over medium heat. Add more oil if necessary. Season with salt and pepper. Dust with flour while stirring. Add the cognac and broth and bring to a boil, stirring constantly. Return the meat to the pot. Cover, reduce the heat and simmer gently for about 90 minutes. Uncover and simmer for another 30 minutes or until the meat is fork-tender.
  3. Add the sour cream and mix well. Adjust the seasoning. Sprinkle with parsley.
  4. Serve on a bed of egg noodles.


If you’re cooking on Sunday, make this recipe and freeze it until thursday. Cook up the noodles just before dinner.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.