Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

My family loves this different take on stroganoff. This tastes good served over rice or noodles and a green salad. I've only used turkey Italian sausage, rather than pork, but I suppose the pork would taste nice as well.

Ingredients Nutrition

Directions

  1. Heat oil in a wide frying pan over medium-high heat; add veal and sausages and cook, stirring, until well browned on all sides Stir in onion and mushrooms and cook until onion is soft.
  2. Add broth, bell pepper and sherry Bring to a boil; cover, reduce heat and simmer until meat is tender when pierced (about 1 hour) Increase heat to high and cook, uncovered, until liquid is reduced to about 1 cup Reduce heat to medium.
  3. In a small bowl, stir together sour cream and flour until well blended, then stir into veal mixture; season to taste with nutmeg, salt and pepper Cook, stirring, until bubbly.
Most Helpful

This very simple, quick and easy recipe produced one of the best veal dishes I have ever had. I did drain the stock to a separate pan to reduce in order to protect the texture and consistency of the veal and veggies.

Bob Marshall February 24, 2010