Veal Stew with Mushrooms
Borju Tokany

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


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.