|Salt pork||2 Ounce, cut up fine|
|Minced onion||1⁄2 Cup (8 tbs)|
|Peeled garlic||1 Clove (5 gm), minced|
|Boneless veal shoulder/Round||2 Pound, cut into 1 inch cubes|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
Saute first 4 ingredients in skillet until meat is brown on all, sides.
Add seasonings and water.
Cook, covered, oyer low heat for 1 hr, or until veal is very tender.
Remove veal to hot platter, and keep hot.
Add sour cream to pan drippings; then stir in flour and water, which have been blended to smooth paste.
Cook over low heat until thickened.
Pour over meat.