Slow Cooker Veal Stroganoff2023-01-14
- Cuisine: Russian
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 20m
- Cook Time: 8:00 h
- Ready In: 8:20 h
Average Member Rating
(5 / 5)
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This information is per serving.
Saturated Fat5.3 g
Trans Fat6.6 g
Unsaturated Fat1.6 g
Slow cooker veal Stroganoff. Enjoy a delicious, easy-to-make meal with this veal Stroganoff recipe. Tender veal pieces are cooked in a creamy, flavorful sauce with mushrooms and other ingredients. Serve over egg noodles for a hearty dinner that will please the whole family.
What is Veal Stroganoff and How Does It Differ from Traditional Beef Stroganoff?
Veal Stroganoff is a classic Russian dish that has been enjoyed for centuries. It is made with veal, mushrooms, onions, and a creamy sauce. The dish is similar to traditional beef Stroganoff but has its own unique flavor and texture.
What Vegetables and Spices do You Need To Make Veal Stroganoff?
Slow cooker veal stroganoff is a delicious one-pot meal that can be easily prepared in a slow cooker. It’s a hearty and comforting dish that is packed with flavor, thanks to the right combination of vegetables and spices.
If you’re looking for the perfect ingredients to make this classic dish, read on to learn what vegetables and spices you need for slow cooker veal stroganoff. The vegetables and spices needed for slow cooker veal stroganoff are Worcestershire sauce, mustard, paprika, thyme, mushrooms, onion, garlic, beef stock, and sour cream.
How to Prep and Brown the Veal Before Adding it to the Slow Cooker
Cooking veal in a slow cooker can be a great way to prepare a delicious and hearty meal. However, before adding the veal to the slow cooker, it’s important to properly prep and brown it first. This will ensure that the veal is cooked evenly and has an appetizing texture and flavor. In this article, we’ll provide step-by-step instructions on how to prep and brown the veal before adding it to your slow cooker for optimal results.
1. Rinse the veal and pat it dry with a paper towel, removing any visible blood or liquid on it. You can also use a meat thermometer to ensure that the meat is thoroughly cooked. For medium-rare, you should be able to feel no resistance when inserting the thermometer into the center of the veal without touching any bone
.2. Trim off any excess fat from the outside of the veal using a sharp chef’s knife or by rolling up your sleeves and grabbing your fingers around one side of each piece of meat in order to trim off excess fat as close to the bone as possible.
3. Place the veal on a cutting board, then cut it into individual pieces according to your desired serving size and shape (think meatballs, sliders, etc).
4. Lay out the pieces of veal in a heated ovenproof pan or dish large enough to hold all of them in one layer with space between each piece. Sprinkle with salt and pepper.
5. Brown on all sides, then place in a slow cooker.
Slow Cooker Veal Stroganoff
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- 2 tablespoons olive oil
- 1¼ pounds (600 g) veal cutlets, thinly sliced
- 2 cups (500 ml) beef stock mixed with 3 tablespoons flour
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- salt and freshly ground black pepper, to taste
- 1 medium yellow onion, peeled and sliced
- 1 garlic clove, peeled and crushed
- 1/2 pound (240 g) mushrooms, sliced
- 1/2 cup (125 ml) sour cream
Heat the olive oil in a large nonstick skillet over medium-high heat. Add sliced veal and brown on all sides.
Remove browned meat from the skillet and transfer it to a slow cooker. Add the remaining ingredients, except sour cream, and mix well to combine.
Cover the pot and cook on a low-heat setting for 8 hours.
Turn off the cooker and open the lid. Stir the stew well before serving. Remove cooked veal Stroganoff from the slow cooker and transfer it to a serving plate.
Stir in the sour cream. Serve over the cooked noodles. Enjoy!