Date posted: 25/07/2018

Veal stroganoff with mushrooms and croutons

  • Serves 4
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Passata Cirio 200g
Veal fillet 500g
Mixed fresh mushrooms 200g
Dried porcini mushrooms 20g
Beef stock 100ml
Everyday Favourites bay leaves 1
Shallots 50g
Everyday Favourites unsalted butter 50g
Everyday Favourites white bloomer bread (sliced) 4
Sprig of thyme 1
Mixed Creole peppers to taste
Salt to taste


  1. Chop the shallots and sauté in the butter with the bay leaf and thyme.
  2. Add the fillet cut into 4 slices and brown all sides.
  3. Add the dried mushrooms, the stock and the Cirio sieved tomatoes.
  4. Reduce the heat and cover. Let simmer for about 30 minutes.
  5. In another pan, melt the remaining butter and add the mushrooms.
  6. Let them brown over medium heat, season with salt and pepper and remove from the pan with a slotted spoon.
  7. Place the slices of bread in the pan, browning all sides well.
  8. Serve the thinly sliced fillet, alternate with mushrooms by composing a tower of from the bread slices, garnish with the deglazed sauce cooking liquid and serve.
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