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Veal Stroganoff

For a Russian-inspired meal that’s easy on the waistline, try this Weight Watchers recipe by Lucy Kelly.


  • 500g lean veal strips

  • 2 tsp sweet paprika

  • 1 small brown onion, thinly sliced

  • 2 garlic cloves, crushed

  • 400g button mushrooms, thinly sliced

  • 3/4 cup (180ml) chicken stock

  • 1/4 cup (55g) tomato paste

  • 1 tbs Worcestershire sauce

  • 320g dried fettuccine

  • 1/2 cup (120g) Weight Watchers Sour Cream

  • 2 tbs chopped fresh chives


  • 1.

    Place veal in a medium bowl with paprika and toss to coat. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook veal, in batches, for 2 minutes or until browned all over. Transfer to a bowl.

  • 2.

    Cook onion and garlic in same pan, stirring, for 3–4 minutes or until softened. Add mushrooms and cook, stirring, for 2 minutes. Return veal to the pan with stock, tomato paste and Worcestershire sauce. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.

  • 3.

    Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.

  • 4.

    Add sour cream to veal mixture. Stir until heated through. Divide pasta among serving plates. Top with stroganoff and sprinkle with chives. Serve.


12 PROPOINTS value per SERVE

Preparation Time: 25 minutes

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