2 lbs. veal steak
Salt and pepper
2 tbsp. butter
1 lg. sweet onion
1 (#2) can peas with liquid
2 tbsp. flour
1 pt. sour cream
1 1/2 c. beef broth or clear stock

Cut each steak into "nice sized" small pieces. Season with salt and pepper. Melt butter in heavy skillet. Add veal and brown. Slice onion and place over browned meat. Cover and let steam slowly. When veal is tender, turn off heat. Remove lid and let meat and onions cool slightly. (Sour cream curdles in too hot mixture.)

Pour liquid from peas over meat. In a small bowl mix flour with a bit of the sour cream and add to dish. Pour peas and broth over meat and onions. Heat and then spoon the balance of sour cream over entire mixture. Heat over low flame until warm.