Ingredients
- 525 gr stewing veal
- 475 ml chicken stock (hot)
- 260 gr dutch oven
- 240 ml sour cream
- 120 ml wine (white)
- 85 gr mushrooms (sliced)
- 34 gr pork drippings
- 30 gr onion
- 8 gr flour
- 5 ml worcestershire sauce
- 3 gr 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 1.5-2 hoursat 180ºC until tender. Stir occasionally. Thicken gravy with flour, serve with curried rice.
