Veal Stroganoff

Marinade

• 1/2 pound boneless veal stew meat, cut into 1/2-inch pieces
  
• 1/4 cup olive oil
  
• 1  1/2 tablespoons fresh lemon juice
  
• 1 tablespoon white distilled vinegar
  
• 1 teaspoon Worcestershire sauce
  
• 1/2 teaspoon dry mustard
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon paprika
  
• 1/4 teaspoon ground black pepper
  

Stroganoff

• 6 ounces wide egg noodles
  
• 1 tablespoon all-purpose flour
  
• 1 teaspoon vegetable oil
  
• Half a small onion, sliced
  
• 4 large white button mushrooms, sliced
  
• 1 clove garlic, minced
  
• 1 tablespoon flour
  
• 1 cup beef broth
  
• 1/2 teaspoon salt plus more for seasoning
  
• 1/4 cup full-fat sour cream
  
• 1 teaspoon Worcestershire sauce
  
• 1 tablespoon fresh chopped parsley
  

1. Add the veal to a container with a lid or a plastic zip-top bag.
   
2. For the marinade: Whisk together the olive oil, lemon juice, vinegar, Worcestershire sauce, mustard, salt, paprika, and black pepper. Pour over the meat. Cover and refrigerate at least 8 hours or overnight.
   
3. Bring a large pot of water to a boil. Once boiling, add a big pinch of salt then add the egg noodles. Cook until al dente, about 10-12 minutes. Drain.
   
4. Meanwhile, remove the veal from the marinade and discard marinade. Pat the veal dry then coat with flour.
   
5.  In a large skillet over medium heat, heat the oil. Add the veal in a single layer and cook until brown, about 3 minutes. Flip and cook until brown, about 2 minutes.Transfer to a bowl and keep warm.
   
6. In the same skillet, add the onion and mushrooms and cook until softened, about 5 minutes. If the skillet is dry, add a little more oil. Add the garlic and cook 1 minute.
   
7. Stir in the flour until everything is coated and a roux is formed. Gradually stir in the broth and salt, scraping up any brown bits on the bottom of the pan. Bring to a boil.
   
8. Once boiling, turn the heat down to simmer. Add the veal and any juices from the bowl. Simmer for 10 minutes or until the meat is tender.
   
9. Remove from the heat and stir in sour cream, Worcestershire sauce, and parsley. Serve over egg noodles.