Stroganoff Meat


  • 500g of veal, thinly sliced.
  • 8 pieces of fresh button mushrooms thinly sliced.
  • 1 onion, diced
  • 4 tablespoons of Fernleaf Full Cream Milk + 236ml of water
  • 6 tablespoons of unsalted Anchor Butter
  • Juice of 1 lemon
  • Nutmeg powder
  • Salt and black pepper, to taste

Cooking Method

  1. In a bowl, mix Fernleaf Full Cream Milk Powder and lemon juice. Cover with cling wrap for 15-20 minutes.
  2. Melt 2 tablespoons of butter in a pan. Fry the sliced meat until golden brown. Sprinkle with salt and pepper. Keep aside.
  3. Using the same pan, add 2 tablespoons of butter. Sauté onions until soft and keep aside.
  4. With the same pan, add more butter and sauté the mushroom slices. Sprinkle dried tarragon and nutmeg powder. Mix well.
  5. Add in the meat and onions. Add the Fernleaf Full Cream Milk Powder and lemon juice, salt, and pepper to taste.
  6. Cook for another 2 minutes until everything combines (do not let it boil) and take it off the fire.
  7. Serve Stroganoff Meat with butter rice or boiled pasta.