One-Pan Ground Veal Stroganoff
This One-Pan Ground Veal Stroganoff with Tagliatelle comes together in a single skillet, with tender egg tagliatelle simmered right in a creamy, tangy sauce alongside browned mushrooms and savory ground veal. It's a comforting dinner that's quick enough for a weeknight and satisfying enough for company.
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.
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