Ingredients: 2 Lbs veal shoulder cut in 1" cubes or strips 4 Tbs lard or butter flour 10 oz mushrooms sliced 1 chopped onion 1 or 2 cloves garlic minced 1 Tbs Tomato paste 1/2 white wine 1/2 cup sour cream 1 cup stock or water 1 Tbs chopped parsley Salt and pepper to taste Directions:Coat veal strips with 1 Tbs flour and salt. Brown veal strips quickly in 1 Tbs of the lard or butter in a skillet. Add mushrooms, onion and garlic; cook until onion is crisp-tender, 3 to 4 min. Remove meat and mushrooms from pan. Add 2 Tbs butter to pan drippings and blend in 3 Tbs flour. Add tomato paste and stir in broth. Stir over medium heat until thick and bubbly. Return meat and mushrooms to skillet. Stir in sour cream. Cook slowly until heated through. Do not boil. Serve over rice or buttered noodles. |