Instructions: In a large fry pan over moderate heat saute the veal in the olive with the salt and pepper until all the liquid is cooked off and the meat is lightly browned. Add all the ingredients in step two. Mix thoroughly, and simmer covered over low heat,stirring occasionally, for approximately 1 hour or until the meat is tender.

Add all the mushrooms in step three mix well and continue cooking for 2-3 minutes more.Add the sour cream, mix thoroughly over low heat until the sour cream is warmed, being careful not to let it curdle. Serve at once over rice,dumplings or halusky ( potato dumplings ).

Serves 6-8 NOTES
Note - Chicken can be substituted for the veal in this dish. If so the meat will not have to be cooked as long. You can also use wild game such as Pheasant, Grouse, Chucker Partridge and Quail.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.