One-Pan Ground Veal Stroganoff with Tagliatelle
There’s nothing like a bowl of creamy stroganoff to make a weeknight feel a little less chaotic, and this One-Pan Ground Veal Stroganoff with Tagliatelle might be the coziest version yet. Tender egg tagliatelle simmers right in a rich, tangy sauce with browned mushrooms, savory ground veal, and a finishing swirl of sour cream. All in a single skillet, start to finish!
Lately, I’ve been swapping ground veal into my beef recipes, and it’s a game changer. It has this delicate, mild flavor that plays so beautifully with mushrooms and a creamy stroganoff sauce, picking up all the savory notes from the Worcestershire and Dijon without ever feeling heavy. As far as international recipes go, this one is definitely one of my favorites!
I make the whole thing in one pan with tagliatelle, so cleanup is a breeze, and it’s comforting enough for a rough weeknight but easy enough that it doesn’t stress me out. I have a strong feeling this one’s sticking around in my dinner rotation for a while!
If you’re a fan of comforting, mushroom-forward pasta dinners like this, you’ll probably also love my Mushroom and Leek Orecchiette, and if easy one-pan cleanup is what sold you here, my Easy Cheesy Baked Rigatoni Pasta is another one worth bookmarking.
And don’t worry, if you aren’t a fan of veal, I have an Easy Beef Stroganoff recipe that I know you will love!
Why You’ll Love One-Pan Ground Veal Stroganoff with Tagliatelle
- Just one skillet to cook everything in and clean up afterward
- The tagliatelle cooks right in the broth, no separate pot needed
- This ground veal recipe has a delicate flavor that pairs perfectly with mushrooms
- Worcestershire and Dijon add savory depth in just a spoonful each
- Ready in about 35 minutes, start to finish
- Easy enough for a weeknight, impressive enough for guests
- A creamy, tangy sauce thanks to sour cream stirred in at the end
- Reheats well, so leftovers make an easy next-day lunch
Ingredients for Veal Stroganoff with Tagliatelle
Everything you need for this one-pan ground veal stroganoff with tagliatelle comes together in three simple groups:
The Base
- Ground veal
- Cremini mushrooms
- Large onion
- Garlic cloves
- Unsalted butter
- Olive oil
The Sauce
- All-purpose flour
- Worcestershire sauce
- Dijon mustard
- Kosher salt
- Black pepper
- Paprika
- Herbes de Provence
- Beef broth (or use chicken broth, vegetable stock, or veal stock)
- Sour cream
The Pasta and Finish
- Egg tagliatelle nests
- Grated Parmesan (optional, for extra richness)
- Fresh parsley
Ingredient Notes for Ground Veal Stroganoff
A few notes on the key ingredients that make this ground veal stroganoff special:
- Ground veal: Its mild, delicate flavor is what sets this stroganoff apart from a heavier beef version, so resist the urge to overcook it. Cook just until browned to keep it tender. You can learn more about ground veal and find more recipe inspiration if you want to use it in other dishes.
- Cremini mushrooms: Letting them brown well before adding the onion is key! That caramelization builds a deep, savory base for the whole sauce.
- Sour cream: Stir it in off the heat, not while the pan is still simmering, so it stays smooth and creamy instead of separating.
- Egg tagliatelle nests: These cook directly in the broth and release starch as they simmer, which naturally thickens the sauce, so there’s no need to cook the pasta separately.
- Worcestershire sauce and Dijon mustard: Together they add the tangy, savory backbone that stroganoff is known for, so don’t be tempted to skip either one even though the amounts look small.
How to Make One Pan Ground Beef Stroganoff
Step 1: Sauté mushrooms and aromatics. Heat olive oil and butter in a large skillet. Cook the mushrooms for 6–8 minutes until browned on medium heat. Add the onion and cook for 3–4 minutes, then stir in the ground veal and cook until browned. Add the garlic and cook for 30 seconds.
Step 2: Add flour and spices. Sprinkle flour on top, whisk into the mixture, and cook for 1 minute. Season with salt, pepper, paprika, and herbes de Provence. Stir in the Worcestershire sauce and a little mustard, then gradually add the beef broth.
Step 3: Add pasta. Add the tagliatelle nests, pressing them into the broth. Cover and boil for 10–12 minutes, stirring occasionally, until the pasta is tender.
Step 4: Serve. Remove from the heat, let rest for 2 minutes, then stir in the sour cream until creamy. Add a sprinkling of parsley and serve. Add little bit of sour cream to the top, too!
Tips for the Best Veal Stroganoff
- Give the mushrooms room to brown. Don’t overcrowd the pan, or they’ll steam instead of caramelizing, and that browning is where a lot of the sauce’s flavor comes from.
- Add the broth gradually. Whisking it in a little at a time after the flour helps prevent lumps and gives you a smoother, silkier sauce.
- Press the tagliatelle nests down into the liquid. Make sure they’re fully submerged so they cook evenly and don’t end up crunchy in spots.
- Stir occasionally while the pasta simmers. This keeps the noodles from sticking together or to the bottom of the pan as the sauce thickens.
- Let the pan rest before adding sour cream. A couple of minutes off the heat keeps the sauce from breaking or turning grainy when the sour cream goes in.
- Taste before serving. The saltiness of your broth and Parmesan can vary, so give the sauce a taste and adjust the seasoning right before you plate it.
Storage and Freezing
- Store leftovers in an airtight container in the refrigerator for up to 3 days. This ground veal stroganoff stores well, making it a great make-ahead option for busy weeks.
- Reheat gently on the stovetop over low heat with a splash of broth or water to loosen the sauce back up.
- This dish is best enjoyed fresh or refrigerated rather than frozen, since the sour cream sauce and tagliatelle can change texture after thawing.
More Easy Dinner Recipes to Try
Loved this ground veal stroganoff? Here are a few more comforting dinners worth trying next:
- Italian Sausage & Red Pepper Pasta
- Tortellini in Brodo
- Italian Beef Stew
- Spring Osso Buco
- Creamy Mustard Chicken with Mushrooms
One-Pan Ground Veal Stroganoff
Video
Ingredients
- 1 lb ground veal
- 8 oz cremini mushrooms sliced
- 1 small onion finely diced
- 2 garlic cloves minced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- ½ tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp Herbes de Provence mix
- 4 cups beef broth
- 8 oz egg tagliatelle nest
- ½ cup sour cream
- ¼ cup grated Parmesan optional, for extra richness
- 2 tbsp chopped fresh parsley
Instructions
- Heat olive oil and butter in a large skillet. Cook the mushrooms for 6–8 minutes until browned. Add the onion and cook for 3–4 minutes, then stir in the ground veal and cook until browned. Add the garlic and cook for 30 seconds.
- Sprinkle in the flour and cook for 1 minute. Season with salt, pepper, paprika, and herbes de Provence. Stir in the Worcestershire sauce and Dijon, then gradually add the beef broth.
- Add the tagliatelle nests, pressing them into the broth. Cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender.
- Remove from the heat, let rest for 2 minutes, then stir in the sour cream until creamy. Finish with fresh parsley and serve.
Notes
- Ground beef can be substituted for ground veal if that’s what you have on hand, though the flavor will be slightly heartier.
- For extra richness, stir in the grated Parmesan along with the sour cream.
- Learn more about cooking with veal at veal.org.
Frequently Asked Questions
Veal stroganoff is a creamy, savory dish made with ground or sliced veal simmered in a rich sauce, typically built from sautéed mushrooms, broth, and sour cream. It’s usually served over pasta or egg noodles. It’s a lighter, more delicate take on the classic beef stroganoff.
No, both come from cattle, but veal is meat from young calves (usually under a few months old), while beef comes from older cattle. This age difference gives veal a much more delicate flavor and tender texture compared to the richer, heartier taste of beef.
Stroganoff has taken on many forms since its origins in 19th-century Russia, where early versions of the dish were traditionally made with tiny cubes of meat rather than ground meat, simmered in a sour cream sauce. Modern variations swap in ground beef, veal, chicken, or even mushrooms for a vegetarian take, while regional twists might add ingredients like mustard, tomato paste, or paprika, and it’s served over everything from egg noodles and rice to mashed potatoes.
