Beef Stroganoff

Adapted from Joy of Cooking


1 pound boneless stewing veal cut into small cubes

salt and pepper to taste

2 tbsp canola oil

1 shallot, chopped

8 oz mushrooms, sliced

1/2 cups light sour cream

1/2 tbsp Dijon mustard


Salt and pepper veal to taste.  Heat1 tbsp oil and add meat.  Sear the meat and add some water.  Bring water to boil, cover pot and let cook until meat is tender.  Add more water as necessary.  At the end you want to have about 1 cup of broth.


In a seperate pot, heat remained tbsp of oil.  Add mushrooms and cook until water has evaporated.  Add broth and simmer about 10 minutes.  Add sour cream, Dijon mustard, salt and pepper (to taste).  Add meat and simmer for another 2 minutes. Serve with egg noodles or rice.