# @uncomplicatedchef on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DbqK5kKO46k
- **Gondola URL:** https://gondola.cc/posts/68722755-uncomplicatedchef-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/8a01bd2da8.jpg
- **Posted:** 2026-08-05T12:47:31.000+00:00
- **Account Owner:** Albana/Food Blogger (@uncomplicatedchef) — https://gondola.cc/uncomplicatedchef

## Caption

#ad Lately, I’ve been swapping ground veal into my beef recipes, and honestly, it’s a game changer. It’s got this delicate flavor that plays so well with mushrooms and a creamy stroganoff sauce. I make the whole thing in one pan with tagliatelle, so cleanup is a breeze. It’s comforting enough for a rough weeknight, but easy enough that it doesn’t stress me out. I have a strong feeling this one’s sticking around in my dinner rotation for a while.

Find more ideas and recipes at vealdiscoverdelicious https://www.veal.org/ #beeffarmersandranchers #BackToSchoolMeals #GroundVealRecipes #OnePanDinner 

One-Pan Ground Veal Stroganoff with Tagliatelle
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

  1 lb ground veal
  8 oz cremini mushrooms, sliced
  1 small onion, finely diced
  2 garlic cloves, minced
  2 tbsp butter
  1 tbsp olive oil
  2 tbsp all-purpose flour
  2 tbsp Worcestershire sauce
  1 tsp Dijon mustard
  1 tsp kosher salt
  ½ tsp black pepper
  1/2 tsp paprika
  1/2 tsp Herbes de Provence mix
  4 cups beef broth
  8 oz egg tagliatelle nest
  ½ cup sour cream
  ¼ cup grated Parmesan (optional, for extra richness)
 2 tbsp chopped fresh parsley

  Heat olive oil and butter in a large skillet. Cook the mushrooms for 6–8 minutes until browned. Add the onion and cook for 3–4 minutes, then stir in the ground veal and cook until browned. Add the garlic and cook for 30 seconds.
2. Sprinkle in the flour and cook for 1 minute. Season with salt, pepper, paprika, and herbes de Provence. Stir in the Worcestershire sauce and Dijon, then gradually add the beef broth.
3. Add the tagliatelle nests, pressing them into the broth. Cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender.
4. Remove from the heat, let rest for 2 minutes, then stir in the sour cream until creamy. Finish with fresh parsley and serve.

## Stats

- **Views:** 1,690
- **Likes:** 113
- **Shares:** 0
- **Comments:** 82

## Tags

groundvealrecipes, beeffarmersandranchers, onepandinner, ad, backtoschoolmeals

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