|Boneless veal stew meat||1 1⁄2 Pound, cut into 1 1/2-inch cubes|
|Salad oil||2 Tablespoon|
|Mild sausage||3 , cut into 1 inch slices (Italian Style)|
|Onion||1 Medium, chopped|
|Mushrooms||1⁄2 Pound, quartered|
|Regular strength beef broth||1 Cup (16 tbs)|
|Bell pepper||1 , seeded and chopped (Red Or Green)|
|Dry sherry/Additional beef broth||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Pint (1 Cup)|
|All purpose flour||2 Tablespoon|
|Ground nutmeg||To Taste|
Trim and discard any excess fat or membrane from meat.
Heat oil in a wide frying pan over medium-high heat.
Add veal and sausages, a portion at a time, and cook until well browned on all sides; lift out and set aside.
Add onion and mushrooms to pan and cook, stirring, until onion is soft.
Return meat to pan.
Stir in broth, bell pepper, and sherry.
Bring to a boil; cover, reduce heat, and simmer until veal is tender when pierced (about 1 hour).
Increase heat to high and cook, uncovered, until liquid is reduced to about 1 cup.
Mean while, in a bowl, stir together sour cream and flour until thoroughly blended.
Reduce heat to medium and stir in sour cream mixture.
Season to taste with nutmeg, salt, and pepper.
Cook, stirring, until sauce boils and thickens slightly.