Veal stroganoff with macaroni

Yield: 8 Servings

Measure Ingredient
2 tablespoons Olive or vegetable oil
1 pounds Boneless veal; trimmed and cut into cubes
1 pack (10-oz) frozen green peas; thawed
2 cups Sliced fresh mushrooms
½ cup Chopped onion
2 Cloves garlic; minced
1 cup Low-fat cottage cheese
1 carton (8-oz) plain low-fat yogurt
2 tablespoons Cooking sherry
1 tablespoon Worcestershire sauce
1 teaspoon American Heart Association lemon herb seasoning
½ teaspoon Beau Monde seasoning
¼ teaspoon Lemon pepper
¼ teaspoon Ground nutmeg
1 pack (7-oz) Creamettes elbow macaroni
1 tablespoon Chopped fresh parsley

In large skillet, heat oil. Add veal and cook until tender, stirring occasionally. Add peas, mushrooms, onion and garlic. Cook and stir until vegetables are tender. In blender or food processor, combine cottage cheese, yogurt, sherry, Worcestershire and seasonings; process until smooth. Add to meat mixture; mix well and heat through. Prepare Creamettes Elbow Macaroni as package directs; drain. Combine hot cooked macaroni and meat mixture; mix well. Garnish with parsley. Serve immediately.

Refrigerate leftovers.

FROM "CREAMETTE GOOD HEALTH

COOKBOOK", CREAMETTE COMPANY,

428 N. 1ST ST, MINNEAPOLIS, MN

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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