1 1/2 lbs. veal steak, cut into julienne strips
4 tbsp. butter, divided
1/2 c. water
1 tsp. basil
1 med. green pepper, diced
1 c. thinly sliced onion
1 can (6 oz.) broiled sliced mushrooms, drained
1 can (15 oz.) tomato sauce
1/2 c. canned, halved or chopped water chestnuts
Few drops hot pepper sauce
1 tsp. Worcestershire sauce
Salt and pepper to taste
1/2 c. dry sherry
1 c. sour cream

Brown veal strips slowly in 2 tablespoons butter, stirring often to prevent burning. Add water and basil; simmer 20 minutes. Meanwhile, cook green pepper and onions in remaining 2 tablespoons butter until soft but not brown; add to veal mixture with mushrooms, tomato sauce and water chestnuts. Mix well. Simmer 15 minutes longer. Stir in hot pepper sauce, Worcestershire sauce, salt and pepper and sherry. Simmer 5 minutes. Lower heat; stir in sour cream slowly, do not let boil.