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Veal And Noodle Stew

Yield 6 to 8 servings


  • 2 pounds veal stew meat, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 tablespoons vegetable oil
  • 2/3 cup water
  • 1 (5-ounce) package egg noodles, cooked and drained
  • 1/2 cup chopped fresh mushrooms
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 (8-ounce) carton commercial sour cream

How to Make It

  1. Sauté veal and onion in oil in a large skillet until veal is no longer pink. Add water; cover and simmer 1 hour. Stir in noodles, mushrooms, salt, pepper, and sour cream. Spoon into a lightly greased 2-quart casserole. Bake at 300° for 45 minutes.

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