Ingredients
2 lbs. stewing veal
Flour
1/4 cup pork or bacon drippings
1/4 cup chopped onion
1/4 cup chopped fresh parsley
1 cup fresh mushrooms, sliced
2 cups hot chicken broth
1 cup sour cream
1/2 cup white wine
1 tsp. salt
1 tsp Worcestershire sauce
1 tbsp flour
Preparation
Roll veal in flour and salt and pepper. Heat pork drippings in Dutch oven. Add onions, parsley and mushrooms and cook until soft over low heat. Add veal and brown. Blend stock and sour cream and pour over veal. Add wine, salt & Worcestershire sauce. Mix well. Cover and cook for 1 to 1/2 hours over low heat or put in 350 degree oven and cook for 1 1/2 to 2 hours, stirring occasionally. Thicken gravy with flour if needed. Serve with curried rice.
