2 tbsp. salad oil
1 1/2 lbs. boneless veal stew meat, cut into 1 1/2 inch cubes
3 mild Italian sausages, cut into 1 inch slices
1 med. sized onion, chopped
1/2 lb. mushrooms, quartered
1 c. reg. strength beef broth
1 med. red bell pepper, seeded and chopped
1/2 c. dry sherry or beef broth
1 c. sour cream
2 tbsp. all-purpose flour
Ground nutmeg, salt and pepper

Heat oil in a wide frying pan over medium high heat; add veal and sausages and cook, stirring, until well browned on all sides. Stir in onion and mushrooms and cook until onions are soft. Add broth, bell pepper and sherry. Bring to a boil; cover, reduce heat and simmer until meat is tender when pierced (about 1 hour).

Increase heat to high and cook, uncovered, until liquid is reduced to about 1 cup. Reduce heat to medium.

In a small bowl, stir together sour cream and flour until well blended, then stir into veal mixture; season to taste with nutmeg, salt and pepper. Cook, stirring until bubbly. Makes 4-6 servings.