1 1/2 lb. veal steak, cut 1/2" thick
1/2 pkg. Pepperidge Farm herb stuffing
3 tbsp. butter
Salt & pepper
1 c. dry white wine
1 c. sour cream

Cut veal into 6 portions and pound very thin. Prepare stuffing as directed on package and place 1/6 of stuffing in center of each piece of veal. Roll up and tie with string. Flour meat well and brown in melted butter. Season. Add wine. Cover and simmer 50 minutes. Remove meat from pan. Stir in sour cream. Heat, but do not boil. Pour over meat rolls.