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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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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:
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 |
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.
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