1/2 c. butter
4 lb. boneless veal, cut in 1 inch cubes
1/2 tsp. salt
1/8 tsp. pepper
2 cans cream of mushroom soup
3 c. sliced onions
1/4 tsp. seasoned salt
1/8 tsp. Tabasco
1/4 c. sherry
1 c. sour cream
1/8 tsp. cracked black pepper
Hot cooked rice

Heat 1/4 cup butter in large skillet. Add veal (half at a time) and brown well on all sides. Remove as browned to large, deep casserole dish (with tight cover).

Sprinkle veal with salt and 1/8 teaspoon pepper. Spoon undiluted mushroom soup over top. Preheat oven to 375 degrees.

Heat remaining butter in same skillet. Add onion, saute until golden. Place on meat mixture in casserole dish. Add 1/4 cup water, seasoned salt and Tabasco to skillet; bring to boil, stir to dissolve browned bits in pan. Pour onions and meat. Bake covered 1 hour 20 minutes. Remove cover. Add sherry and sour cream. Sprinkle with cracked pepper; stir gently just until blended. Bake uncovered 10 minutes longer. Serve over rice. Serves 12.

This is Larry's favorite - brought back from a trip to Denmark.