1/2 lb. veal, cubed
1/2 lb. pork, cubed
1 green pepper, chopped
1 onion, chopped
1 1/2 c. celery, chopped
1 lb. fresh mushrooms, sliced
Sliced black olives, optional
1/4 c. sherry wine
1 c. sour cream
1 can mushroom soup
8 oz. cooked noodles
1/2 c. buttered crumbs or crushed corn flakes
Fresh parsley/paprika
Salt and pepper

Brown meat in 2 tablespoons olive oil. Add all the chopped vegetables. Cook about 10 minutes to saute. Cover pan and simmer 1 hour. Add sherry, sour cream, soup. Mix well. Mix all together with parsley and cooked noodles, season with salt and pepper.

Place in buttered shallow casserole dish. Top with buttered crumbs and paprika.

Bake 1 hour at 325 degrees uncovered until heated through and bubbly. Do not overcook as it will dry out. Can be prepared a day or two ahead. Serves 4 to 6.