|Cubed veal steaks||1 1⁄2 Pound|
|Vegetable oil||2 Tablespoon|
|Canned mushroom gravy||10 1⁄2 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Cut veal into serving size pieces; saute in vegetable oil in large frying pan over medium heat 5 minutes on each side, or until tender; remove veal to a heated platter; keep hot while you make the gravy.
Pour all excess fat from pan; stir in mushroom gravy and water; heat to boiling, stirring constantly; simmer 2 to 3 minutes.
Remove from heat; stir in sour cream and parsley until well blended; pour around meat; serve at once, as sour cream may curdle if reheated.