Veal Louisa

• 2 lb. lean veal stewing meat
• 1 tsp. salt
• 3 Tbsp. flour
• 1/8 tsp. garlic powder or 1 crusted clove
• 2 Tbsp. finely chopped onion
• 1 c. chicken broth
• 1/2 c. California Sauterne, Chablis or other white wine
• 1/2 to 1 c. sour cream
• 1 tsp. paprika
• 1/8 tsp. rosemary powder
• 4 Tbsp. oil (half butter)

1. Trim away any fat from meat.
2. Cut into medium size chunks. Combine paprika, salt, rosemary and flour; dredge meat thoroughly. Heat oil in heavy skillet or Dutch oven.
3. Brown meat on both sides over moderately high heat.
4. Add garlic, onion, broth and wine.
5. Cover tightly and simmer until meat is tender, about 1 1/2 hours.
6. Just before serving, stir in sour cream, using proportion according to your own taste.
7. Makes 4 to 5 servings.

lean veal stewing meat, salt, flour, garlic, onion, chicken broth, california, sour cream, paprika, rosemary powder, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736856 (may not work)