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Veal stroganoff with chats & cabbage
Veal stroganoff with chats & cabbage
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 400g chat (small coliban) potatoes, cut in half
  • 1/8 (about 300g) green cabbage, hard core removed, thickly sliced
  • 25g reduced-fat dairy spread (Devondale brand)
  • 20.00 ml fresh thyme leaves
  • 1.80 gm salt
  • 500g veal schnitzels, cut crossways into 2cm strips
  • 5.63 gm ground paprika
  • 36.40 gm olive oil
  • 1 medium brown onion, halved, finely chopped
  • 200g button mushrooms, sliced
  • 125g (1/2 cup) light sour cream
Instructions:
  • Boil potatoes in salted water for 4 minutes. Add cabbage and cook until potatoes are tender, about 3-4 minutes. Drain and return to the pot. Mix in dairy spread, 2 teaspoons of thyme, and 1/4 teaspoon of salt. Combine well.
  • In a bowl, mix veal with paprika and the rest of the salt. In a non-stick frying pan over medium-high heat, warm oil. Sauté onion and mushrooms for 6-7 minutes until golden brown. Then, add veal and cook for 2 minutes until lightly browned. Lower the heat, stir in sour cream, and cook for another minute until heated. Serve with boiled potatoes and cabbage.

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