Beef Stroganoff with Rose Veal Stew Meat

Author: Farmer Kelley

INGREDIENTS

• 1 lb Howling Flats Farm Rose Veal Stew Meat, cut into bite-size pieces

• 1 tbsp olive oil

• 1 tbsp butter

• 1 small onion, chopped

• 2 cloves garlic, minced

• 8 oz mushrooms, sliced

• 1 tbsp flour

• 1 cup beef broth

• 1 tsp Dijon mustard

• ½ cup sour cream

• Salt and black pepper to taste

For serving

• Egg noodles, rice, or mashed potatoes

• Fresh parsley (optional)

Instructions

1. Brown the beef. Heat olive oil in a large skillet or pot over medium-high heat. Season the beef with salt and pepper and brown on all sides. Remove and set aside.

   
   

2. Cook vegetables. Add butter to the pan. Cook the onion until soft, about 4 minutes. Add garlic and mushrooms and cook until mushrooms release their moisture.

   
   

3. Simmer. Sprinkle flour over the mixture and stir. Add beef broth and Dijon mustard, then return the beef to the pan. Cover and simmer 45–60 minutes until the beef is tender.

   
   

4. Finish. Reduce the heat to low and stir in sour cream. Warm gently without boiling.

   
   

5. Serve. Spoon over egg noodles, rice, or mashed potatoes and sprinkle with parsley.