|2 pounds||Boned veal shoulder cut in 1-in cubes|
|1||Garlic cloves; minced|
|½ cup||White wine|
|1||Tomato peeled, seeded and chopped|
|1 cup||Sour cream|
BROWN VEAL, A FEW PIECES at a time, in butter and remove to a bowl.
Add onions and garlic and saute until golden. Return veal to the pot, add all remaining ingredients except sour cream, and simmer 1½-to-2 hours. Mix in sour cream and serve.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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