Ingredients
- 2 lb stewing veal
- 2 c chicken stock (hot)
- 2 1/2 quart dutch oven
- 1 c sour cream
- 1/2 c wine (white)
- 1 c mushrooms (sliced)
- 1/4 c pork drippings
- 1/4 c onion
- 1 tb flour
- 1 ts worcestershire sauce
- 1 ts salt
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 1/2-2 hoursat 350F until tender. Stir occasionally. Thicken gravy with flour, serve with curried rice.
