Beef Stroganoff is traditional but why not ring the changes with rosé veal? This is meat that is ethically produced and is concerned with the welfare of the calves that are not fed a diet restricted in iron. If your butcher doesn't stock it, it's now widely available from Marks and Spencer.
Ingredients A couple of tbsp olive oil
2 rosé veal fillet steaks, sliced into ribbons
1 onion, sliced
A few sliced mushrooms, depending on your preference and the size of the mushrooms
150g soured cream or crème fraîche
Heat the olive oil in a medium sized frying pan.
Add the onions and cook until soft and beginning to tinge with gold.
Add the mushrooms and cook for another two or three minutes.
Push the onions and mushrooms to one side and fry the veal, turning the slices until they are coloured.
Sprinkle on the paprika.
Stir in the soured cream and cook until it is heated through.
Serve with noodles, plain boiled rice or even mashed potatoes. I promise you this does work well and was once offered as an accompaniment to Beef Stroganoff in a Russian restaurant. I also like to accompany this with a side dish of a tomato and onion salad.