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Veal Stroganoff

1 1/2 lb. veal
juice of 1 lemon
butter
1 small onion, finely chopped
1 c. mushrooms
flour
1 tsp. salt
dash of pepper
1 c. sour cream

Slice veal in 1/4-inch strips. Cover with lemon juice. Melt small amount of butter in large skillet; add onion and mushrooms. Cook for about 5 minutes or until golden brown.

Remove onion and mushrooms from pan. Toss veal in enough flour to cover. Stir 2 tablespoons butter in skillet; add veal, salt and pepper. Cook quickly until veal is browned. Reduce heat; add onion and mushrooms. Stir in sour cream and heat slowly. Garnish with olives. Serve with string beans and broiled tomatoes.
Serves 4.


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