6 to 8 veal cutlets
Flour for coating
Garlic salt, sparingly
2 tbsp. oil
1 1/2 cup water
1 pkg. Lipton's onion soup mix
1 can mushrooms
1 pint sour cream

Break cutlets into small pieces. Sprinkle with garlic salt. Coat with flour. Brown in hot oil. Add water and simmer 2 to 4 minutes. Add onion soup mix and mushrooms. Simmer 5 to 10 minutes. Add sour cream gently. Cover and cook about 10 to 15 minutes. Serve over rice. Can also be prepared with 1 1/2 lb. ground beef.