PP beef stroganoff from veal

To make beef stroganoff, choose the top and inside hind leg of veal, tenderloin or sirloin. Fresh veal has an even light red or pink hue. The darker the meat, the older the individual. Accordingly, the meat will no longer be as soft as the meat of calves from 3 to 8 months. Veal is a low-calorie product that is perfect for diet and proper nutrition.

1. Calories
   133,44 kcal
2. Protein
   13,27 gram
3. Fat
   7,12 gram
4. Carbohydrates
   3,07 gram
5. ~ Time
   25 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Veal
   300 g
2. Onions

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   120 g
3. Greek yogurt
   200 g
4. Butter

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   20 g
5. Salt

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   to taste
6. Black pepper ground

   ---

   
   to taste
7. Fresh greens

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   optional

Steps:

1. 
   Rinse the veal under cold water and pat dry with paper towels. Then cut into strips across the grain. This cutting method will preserve the juiciness and softness of the meat during frying. Wash and peel the onion. Cut into half rings.
2. 
   Prepare the onions. Heat a frying pan over high heat and melt the butter in it. Add the onion and fry until golden brown, 3-4 minutes.
3. 
   Fry the veal. Add the veal pieces to the pan with the onions. Stirring occasionally, fry over high heat for 5-7 minutes until the meat is cooked through on all sides. Reduce heat and add yogurt to the meat, pepper, stir and cover with a lid. Cook over low heat for 10 minutes. 5 minutes before cooking, salt the dish.
4. 
   Serve beef stroganoff hot, place in a deep dish and garnish with fresh herbs on top.