1/4 c. butter
2 lbs. boneless veal, cut in 1" cubes (turkey breast can be substituted)
1/4 tsp. salt
Dash of pepper
1 can cream of mushroom soup, undiluted
1 1/2 c. diced onion
1/8 tsp. seasoned salt
Dash Tabasco
2 tbsp. cooking sherry
1/2 c. sour cream

Melt 2 tablespoons butter in skillet. Add veal or turkey and brown. Remove to baking dish. Sprinkle with salt and pepper. Spoon on soup. Melt remaining butter in skillet and saute onion until golden brown. Layer on top of soup. Add 2 tablespoons water, seasoned salt and Tabasco to skillet. Bring to boil, stirring to dissolve brown spots. Pour over onion. Cover and bake 1 hour at 325 degrees. Remove cover. Mix sour cream and sherry and stir gently into mixture until blended. Bake, uncovered 10 minutes. Serve over cooked rice.