2 1/2-3 lbs. stewing veal
3 carrots, cut up
3 potatoes, cubed
2 ribs celery, sliced
1 lg. onion, chopped
2 tsp. butter
2 (4 oz.) cans or 1 lb. fresh mushrooms
1 bay leaf
Salt and pepper to taste
1 pt. sour cream

In boiling water, quickly boil off veal (4-6 minutes). Do not put meat in until water is at full boil. Remove from water, drain and wash veal.

In large stew pot, place all ingredients, except mushrooms, butter, and sour cream. Add just enough water to cover. Cover and cook 45 minutes until meat and carrots are nearly done. Then mix 1/2 cup broth in a bowl (so the cream does not curdle). Add sour cream and mix to make a gravy. Add to stew with mushrooms and butter and simmer 15 to 20 minutes. Remove bay leaf. Serve with fresh rye bread.