Veal Stroganoff

Name: Veal Stroganoff (Cielęcy stroganoff)
Cuisine: Polish
Ingredients: 15 g/½ oz/2 tbsp plain (all-purpose) flour; 2.5 ml/½ tsp cayenne pepper; 2.5 ml/½ tsp hot paprika; 900 g/2 lb veal fillet, cut into fine strips; 60 ml/4 tbsp vegetable oil; 2 small onions, finely chopped; 4 garlic cloves, finely chopped; 8-10 fresh wild mushrooms, wiped clean and halved; 150 ml/¼ pint/¾ cup brandy; 5 ml/1 tsp Polish or Dijon mustard; 5 ml/1 tsp Polish or Dijon mustard; 400 ml/14 fl oz/1⅔ cups veal or beef stock; 400 ml/14 fl oz/1⅔ cups veal or beef stock; 400 ml/14 fl oz/1⅔ cups sour cream; salt and ground black pepper, to taste; salt and ground black pepper, to taste; 30 ml/2 tbsp chopped fresh flat leaf parsley, to garnish; cooked egg noodles or rice, to serve; cooked egg noodles or rice, to serve

Cielęcy stroganoff

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

“Stroganoff” dishes are thought to have originated in St Petersburg in the 19th century, where the beef dish was created and named after Count Pavel Alexand ro¼ eh Stroganov. The recipe was rapidly assimilated into Polish cuisine, and has become a much-loved classic.

Ingredients

15 g/½ oz/2 tbsp plain (all-purpose) flour
2.5

Europe
Poland
St Petersburg
Main course
Eastern Europe

Method

Mix together the flour, cayenne pepper and paprika in a bowl, and toss the strips of meat in it. Set aside.
Heat half the oil in a heavy pan, then add the onions and garlic. Fry gently for 5 minutes, or until soft and brown.
Add the mush