|Veal shoulder||3 Pound, cut into 1 inch cubes|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped to make 1/2 cup|
|Garlic||1 Clove (5 gm), minced|
|Instant beef broth/1 beef bouillon cube||1 Ounce (1 envelope)|
|Celery salt||1⁄2 Teaspoon|
|Leaf rosemary||1⁄2 Teaspoon, crumbled|
|Canned sliced mushrooms||6 Ounce (1 can)|
|Water||1 Cup (16 tbs)|
|Sherry||2⁄3 Cup (10.67 tbs)|
|All purpose flour||3 Tablespoon|
|Dairy sour cream||8 Ounce (1 cup)|
Brown veal cubes, a few at a time, in vegeta-ble oil in a large frying pan; remove with a slotted spoon; set aside.
Stir onion and garlic into drippings in pan; saute until soft.
Stir in beef broth or bouillon cube, paprika, celery salt, pepper, rosemary, mushrooms and liquid, water and sherry; add veal cubes; heat to boiling.
Simmer for 1 hour, or until veal is tender; chill.
About 15 minutes before serving, heat veal mixture to boiling.
Blend flour and a little water to a paste in a cup; stir into veal.
Cook, stirring constantly, until gravy thickens and boils 1 minute.
Stir about 1/2 cup of the gravy into sour cream in a small bowl, then stir back into remaining veal mixture in frying pan.
Heat very slowly, stirring constantly, just until hot (Do not boil).
Just before serving, garnish with lemon slices, if you wish.