You may also like
Categories:
vegetable oil veal scallopini salt cracked black pepper cremini mushroom chicken broth egg noodles broccoli florets sour cream fresh parsley
Viewed: 26 - Published at: 3 years agoIngredients
- 1 tablespoon vegetable oil
- 1 lb veal scallopini, sliced crosswise into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 cup cremini mushroom, sliced
- 2 cups low sodium chicken broth
- 1/2 lb egg noodles
- 2 cups broccoli florets
- 1/2 cup sour cream
- 1/4 cup fresh parsley, choped
Method
- In a large deep skillet on medium-high, heat oil. Brown veal on both sides, about 1 minute per side. Transfer to a plate and season with salt and pepper.
- In same skillet, add mushrooms and cook until golden, about 5 minutes.
- Add broth and bring to a boil. Add noodles and cook for 5 minutes. Stir in broccoli, cover and reduce heat to simmer until most of the liquid has been absorbed, the noodles are tender, and the broccoli is tender-crisp, about 5 minutes.
- Stir in sour cream and veal until well combined. Sprinkle with parsley. Serve warm.
