2 tbsp. butter
2 lb. stewing veal, cubed
1 can whole carrots
1 (8 oz.) tomato sauce with mushrooms
1 envelope sloppy joe seasoning mix
1 can whole potatoes, drained
2 tbsp. onions, chopped
1 1/2 c. sour cream
Chopped parsley
1 tbsp. brown sugar

In hot butter in Dutch oven quickly brown veal. Drain liquid from carrots and stir liquid into veal, along with tomato sauce, seasoning mix and brown sugar. Bring to boil. Reduce heat and simmer covered stirring occasionally until meat is tender about 30 minutes.

Add drained carrots, potatoes, and onions. Simmer 5 minutes longer. Stir in sour cream until well blended. Heat, do not boil! Turn into serving dish. May be served over buttered noodles. Sprinkle with parsley.