1 lb. veal shoulder cut into 1/2 inch cubes
1/2 c. sliced mushrooms
1/4 c. finely chopped onions
1 c. tomato juice
1/2 c. water
Pinch of chevil or rosemary
1/2 bay leaf
3/4 c. sour cream
1 c. diced celery

Roll veal in seasoned flour. Brown in hot fat. Add mushrooms and onions. Saute. Add tomato juice, water and herbs. Simmer for 1/2 hour. Add sour cream and celery. Cover and continue cooking about 15 minutes more. Serve over hot noodles. Serves 6.