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.
- 2 tablespoons vegetable oil
- 1 1⁄2 lbs boneless veal stew meat, cut into 1 1/2 inch cubes
- 3 mild Italian sausages, cut into 1 inch slices (I use turkey Italian sausage)
- 1 medium onion, chopped
- 1⁄2 lb mushroom, quartered
- 1 cup beef broth
- 1 medium red bell pepper, seeded and chopped
- 1⁄2 cup dry sherry or 1⁄2 cup additional beef broth
- 1 cup sour cream
- 2 tablespoons flour
- ground nutmeg
- salt and pepper
- 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.
- 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.
- 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.
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.