4 lg. veal cutlets
2 lbs. mushrooms
2 lbs. rice
2-3 pts. sour cream
butter or olive oil
Salt, pepper & paprika
Water cress

Cut veal into cubes, remove fat and saute in butter. Peel and cut mushrooms, wash. Saute in butter in separate frying pan (do not make too limp). Drain excess liquid, mix with veal and 1 pint sour cream. Put in oven for 30 minutes. Add 1 to 2 pints sour cream last 10 minutes before serving according to desired liquidity. Cook rice, arrange on platter around veal casserole, garnishing with paprika and water cress.