|Boneless veal round steak||1 Pound, cut into 1 1/2-inch cubes|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Ground thyme||1⁄4 Teaspoon|
|Dry white wine/Dry sherry||1⁄4 Cup (4 tbs)|
|Sour cream||1 Cup (16 tbs)|
1. Combine veal, mushrooms, chicken broth, onion, and seasonings in a 3-quart glass casserole. Cover. Set microwave oven at Cook Cycle 1 (power level 10) for 6 minutes, and then Cook Cycle 2 (power level 4) for 32 minutes. Stir twice. If veal is not fork-tender, microwave at Cook Cycle 1 (power level 4) an additional 13 minutes.
2. Blend wine and flour together until smooth. Stir into veal. Cover. Microwave at Cook Cycle 1 (power level 10) for 2 1/2 to 4 minutes, or until sauce is thickened. Stir in the sour cream. Reheat, if necessary, by microwaving at Cook Cycle 2 (power level 4) for 2 1/2 to 4 minutes, stirring every minute. Do not allow to boil or sour cream will curdle.