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Dill Veal Stroganoff




Source of Recipe


KUTV


Recipe Introduction


Chef Lenore Sumsion


List of Ingredients




3 cups or 2 1/2 lbs. sliced veal or stir fry beef

butter and olive oil

garlic salt

black pepper

3 cans beef consommé

1 cup red wine or red grape juice

3 tablespoons chopped dill seed

2 cups whole small size mushrooms

1 package frozen pearl onions

1 cup sour cream


Recipe



Dust veal cutlets lightly with flour (if using beef, slice it very thin). Brown meat fast in hot pan with 3 tablespoons butter and 3 tablespoons olive oil. Season with garlic salt and black pepper. When meat is brown, place in baking dish.

Add beef stock and 1/2 cup red wine to cover meat. Bake at 300 degrees for 1 hour.

Add Pearl onions and whole small mushrooms, 1/2 cup red wine and 3 tablespoons dill weed. Bake for 15 more minutes until vegetables are soft.

When ready to serve, heat stroganoff to very hot, then stir in sour cream until lightly smooth and not too thick.

Served with hot buttered noodles and chopped parsley.

Serves 12.