Veal Stroganoff With Buttered Sage Pasta - cooking recipe

Ingredients

8 oz pasta, such as ricciolini or rotini
1 tbsp olive oil
1 small onion, thinly sliced
1 tsp crushed garlic
2 tsp sweet paprika
1 1/3 lbs veal steaks, thinly sliced
4 oz cremini mushrooms, thickly sliced
4 oz button mushrooms, thickly sliced
1/4 cup red wine
1 tbsp tomato paste
1/2 cup sour cream
1/2 cup beef stock
2 tsp cornstarch
1 tbsp chopped fresh sage
2 tbsp butter
2 cups baby spinach leaves

Preparation

Cook pasta in large saucepan of boiling water according to package directions.
Meanwhile, heat oil in large skillet on medium-high heat. Cook onion, garlic and paprika, stirring, until onion softens. Add veal; cook, stirring, until veal is browned all over.
Add mushrooms to pan; cook, stirring, until mushrooms are tender. Add wine; bring to a boil. Stir in tomato paste, sour cream and combined stock and cornstarch; bring to a boil. Reduce heat to low; simmer, uncovered, until slightly thickened.
Drain pasta and return to pan. Stir in sage, butter and spinach; stir until spinach is just wilted. Serve veal stroganoff over pasta mixture.