Ingredients
1 tbsp Olive Oil
750g Veal Leg Steaks, thinly sliced
2 Onions, finely chopped
1 tsp freshly crushed garlic
1 tsp smoked paprika
1 tbsp Dijon mustard
230ml chicken stock
1 tbsp tomato paste
250g mushrooms, button
175ml light sour cream
2 tbsp fresh chives, sliced
Method
Heat the oil in a large saucepan over medium heat to high heat. Cook the veal for 4-5 minutes. Add the onion and cook for 2-3 minutes. Stir in the garlic and smoked paprika and cook for 1 minute. Add the Dijon mustard, chicken stock, tomato paste and mushrooms.
Bring to the boil and simmer for 10 minutes. Stir the sour cream and chives through.
Serve with pasta noodles, or baby new potatoes and green salad.
