Morgan Veal Stew

Ingredients

525 gr stewing veal
34 gr pork drippings
30 gr onion
85 gr mushrooms
475 ml chicken stock
240 ml sour cream
120 ml wine
3 gr salt
5 ml worcestershire sauce
8 gr flour
260 gr dutch oven

Instructions

and mushrooms. Cook until soft. Add veal and brown on all sides. Blend stock into sour cream and pour over veal. Add wine, salt and Worcestershire sauce; mix well. Cover and bake 1.5-2 hoursat 180ºC until tender. Stir occasionally. Thicken gravy with flour, serve with curried rice.