Serves: 5
Total Calories: 220

2 pounds veal stew meat
4 to 5 tablespoons butter or margarine
1 (10 1/2-ounce) can cream of mushroom soup condensed
1 onion large, thinly sliced
1/2 pound mushrooms sliced
1/2 cup water
1/2 cup sherry
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon black pepper
1/2 to 1 cup sour cream
salt
white rice or Hot cooked noodles

Preheat oven to 350°. In a 10-inch skillet over medium-high heat, brown a third of the meat at a time in 2 tablespoons of the butter or margarine, adding more butter or margarine as needed. Transfer meat to a Dutch oven or a 2 1/2-quart baking dish. Spoon soup over meat set aside.

In the same skillet, sauté onion in remaining butter or margarine until limp. Add mushrooms and sauté for 2 minutes. Transfer onions and mushrooms to baking dish.

Add water, sherry, Worcestershire sauce and pepper to skillet. Over medium-high heat, cook and scrape to loosen any browned bits from bottom of skillet. Pour over meat. Stir to blend sauce. Cover and bake for 45 minutes. Stir. Bake, uncovered, 30 minutes longer. Stir in sour cream and bake 10 minutes longer or until heated through (do not boil). Add salt if desired. Serve over noodles or rice.

Nutritional Facts:

Serves: 5
Total Calories: 220
Calories from Fat: 166

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