Veal Stroganoff with Macaroni
| Yield: | 8 Servings |
| Categories: | Meat |
| 2 | tb | Olive or vegetable oil |
| 1 | lb | Boneless veal; trimmed and cut into cubes |
| 1 | pk | (10-oz) frozen green peas; thawed |
| 2 | c | Sliced fresh mushrooms |
| 1/2 | c | Chopped onion |
| 2 | Cloves garlic; minced | |
| 1 | c | Low-fat cottage cheese |
| 1 | ct | (8-oz) plain low-fat yogurt |
| 2 | tb | Cooking sherry |
| 1 | tb | Worcestershire sauce |
| 1 | ts | American Heart Association lemon herb seasoning |
| 1/2 | ts | Beau Monde seasoning |
| 1/4 | ts | Lemon pepper |
| 1/4 | ts | Ground nutmeg |
| 1 | pk | (7-oz) Creamettes elbow macaroni |
| 1 | tb | Chopped fresh parsley |
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