2 lbs. veal, cut in 1 inch cubes
2 tbsp. lard or drippings
1 tsp. salt
2 c. chopped celery
1/4 c. chopped green pepper
1/2 c. chopped onion
1/4 c. pimento
1 can mushroom stems and pieces
1 can cream of mushroom soup
1/4 c. soy sauce
1/2 c. water
1 (8 oz.) pkg. cooked noodles
1 c. sour cream
1/2 c. sliced almonds

Brown veal in lard or drippings. Pour off drippings. Add salt, celery, green pepper, onion, pimento, mushrooms and liquid, mushroom soup, soy sauce and water. Cover tightly and simmer 45 minutes or until tender.

Combine noodles and sour cream with veal mixture. Place in greased 2 1/2 quart casserole and top with sliced almonds. Bake in a slow oven (325 degrees) for 30 minutes. Serves 6-8.