Ingredients:

2 lbs veal shoulder 1kg
Cut in 1 inch cubes or strips 2.5cm
4 tablespoons lard or butter 60ml
Flour
10 oz mushrooms sliced 280g
1 chopped onion
1 or 2 cloves garlic minced
1 tablespoon Tomato paste 15ml
½ cup white wine 125ml
½ cup sour cream 125ml
1 cup stock or water 250ml
1 tablespoon chopped parsley 15ml
Salt and pepper to taste

Instructions

Coat veal strips with 1 tablespoon flour and salt. 15ml.Brown veal strips quickly in 1 tablespoon (15ml) of the lard or butter in a skillet.Add mushrooms, onion and garlic; cook until onion is crisp-tender, 3-4 minutes.Remove meat and mushrooms from pan.Add 2 tablespoons butter (30ml0 to pan drippings and blend in 3 tablespoons flour (45ml).

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.