Delicate veal cooked in a luscious sauce of mushrooms and sour cream; this tastes truly amazing. Serve with broccoli spears and baby wilted spinach.

Serves 4

Ingredients:

1¼ pounds (568g) veal, cut into thin strips

1 tbsp. oil

1 tbsp. butter

2 shallots, finely chopped

3 cloves garlic, very finely chopped

6 ounces (170g) button mushrooms, sliced

1 tbsp. Dijon mustard

1 tbsp. tomato paste

1 tsp. fresh thyme, chopped

¾ cup (178ml) sour cream

2 tsp. powdered paprika

Salt and pepper to season

Directions:

Heat the oil and melt the butter in a large skillet over a medium high heat. Add the veal strips and brown on all sides. Remove and set aside. Add the shallots and garlic and sauté until the shallots become soft and translucent. Add the mushrooms and sauté for another few minutes. Add the mustard, tomato paste, thyme, sour cream and seasoning. Return the veal to the skillet. Heat gently without boiling until piping hot. When ready to serve, sprinkle the stroganoff with paprika.

Nutritional Facts per serve: Calories 417, Fat 26.5g, Carbohydrate 6.5g, Dietary Fiber 1.2g, Net Carbs 5.3g, Protein 38.1g