• 3 lb boneless veal
• 3 medium onions
• 3 T fat
• salt & pepper to taste
• 1 qt. stock (beef bouillon cubes & water)
• stalk celery
• sprig parsley
• pinch thyme
• 4 medium potatoes
• ½ qt. mushrooms
• 1 C sour cream

Fry onions. Remove from fat. Fry veal seasoned to taste. Return onions and add stock and seasonings. Cover and simmer about 2 hours. Add and cook until tender 4 potatoes and mushrooms. Add sour cream just before serving and heat long enough for thorough blending.