Veal stroganoff strips with egg noodles


  • 4 x, in stroganoff sauce, veal strips

For the noodles:

  • 300 g flour
  • 4 eggs
  • 1 tsp salt
  • 125 ml water
  • 2 tbsp butter
  • Finely chopped parsley as a garnish

Nutrition values

30 - 60 minutes
veal strips
oven roasted


Mix together the flour, eggs, salt and water to form a smooth dough. Using a wooden spoon, beat the dough vigorously in a bowl until glossy. Cover the bowl with a tea towel and allow the dough to rest for 15 minutes.

Preheat the oven to 180°C (356°F) and bake the veal strips in stroganoff sauce in the centre of the oven for approximately 20 minutes.

Bring a large saucepan of salted water to the boil. Thinly spread the noodle dough over a damp cutting board and scrape small portions of the dough into the boiling water one by one. Alternatively you can push the dough directly into the boiling water through a spätzle press or a grater. When the noodles are ready, scoop them out and place them into a warm dish with a knob of butter, stirring frequently to prevent the noodles from sticking together. Arrange the veal strips in stroganoff sauce onto warm plates. Add the noodles at the side and then garnish with the parsley before serving.

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