Veal Stroganoff Stew

• 1/2 cup flour, all-purpose
• 1/2 teaspoon salt
• 1/2 teaspoon mace ground
• 1/4 teaspoon black pepper
• 2 pounds veal 1 inch cubes
• 2 tablespoons vegetable oil
• 2 cans beef stock 10 1/2 ounces each
• 4 medium potatoes cubed
• 1 medium onions chopped
• 1/2 pound mushrooms fresh, halved
• 8 ounces sour cream

1. In a plastic bag or shallow pan, combine flour, salt, mace and pepper.
2. Coat veal cubes with flour mixture.
3. Heat in oil in slow cooker or skillet on top of range over medium heat.
4. Add veal cubes and brown.
5. Transfer to heating unit or to slow cooker.
6. Add all remaining ingredients, except sour cream, to slow cooker.
7. Stir to combine.
8. Cover and cook at low, and cook for 7 to 9 hours or at high or for 3 to 4 hours until meat and vegetables are tender.
9. Just before serving, stir in sour cream.

flour, salt, mace ground, black pepper, vegetable oil, beef stock, potatoes, onions, mushrooms, sour cream

Taken from recipeland.com/recipe/v/veal-stroganoff-stew-34796 (may not work)