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Veal Noodle Supper

An easy one-pot meal, as simple as convenience food with the goodness of homemade and a flavour that your family will love. Who says cooking veal has to be tricky?

  • 1 lb (500 g) veal cutlet, cut into strips
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 tbsp (30 mL) vegetable oil
  • 3 cups (750 mL) sliced mushrooms
  • 1 onion, chopped
  • 2 tsp (10 mL) dried dill (or 2 tbsp/30mL fresh chopped)
  • 2 tbsp (30 mL) all-purpose flour
  • 3 1/2 cups (875 mL) water
  • 1 tbsp (15 mL) dijon mustard
  • 8 oz (225 g) broad curly egg noodles (about 5 cups/1.25 L)
  • 2 cups (500 mL) baby carrots, halved if large
  • 1 cup (250 mL) chopped green beans
  • 1/2 cup (125 mL) sour cream

Prep Time: 10 minutes
Cook Time: 30 minutes

Toss veal with salt and pepper. In large pot, heat half of oil over high heat; brown veal in batches, adding oil as necessary. Transfer to plate. Add remaining oil to pot; cook mushrooms, onion and dill, stirring, for about 8 minutes or until mushrooms are starting to brown. Sprinkle with flour; cook, stirring, for 1 minute. Add water, broth and mustard; bring to boil. Stir in noodles and carrots; reduce heat, cover and simmer, stirring often, for about 10 minutes or until noodles are almost tender. Return veal to pot with any accumulated juices; add green beans. Simmer for about 5 minutes longer or until vegetables are tender-crisp and noodles are tender. Remove from heat; stir in sour cream. Season to taste with salt and pepper.

Makes 4 servings

Nutritional Information: 564 Calories * 38.0 g Protein * 18.3 g Fat * 62.0 g Carbohydrate

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