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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Indulge in creamy comfort with this homemade skillet stroganoff. Using simple, fresh ingredients and staying away from canned soup bases, this recipe skimps on the sodium, allowing the true flavors of veal, fresh broccoli and mushrooms to shine through. To make this recipe lower in fat, use fat-free sour cream. Ingredients:
1 tablespoon vegetable oil |
1 lb veal scallopini, sliced crosswise into 1-inch pieces |
1 teaspoon salt |
1 teaspoon cracked black pepper |
1 cup cremini mushroom, sliced |
2 cups low sodium chicken broth |
1/2 lb egg noodles |
2 cups broccoli florets |
1/2 cup sour cream |
1/4 cup fresh parsley, choped |
Directions:
1. In a large deep skillet on medium-high, heat oil. Brown veal on both sides, about 1 minute per side. Transfer to a plate and season with salt and pepper.
2. In same skillet, add mushrooms and cook until golden, about 5 minutes.
3. Add broth and bring to a 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.
4. Stir in sour cream and veal until well combined. Sprinkle with parsley. Serve warm.
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