Andy Williams’ Veal a la Russe
2 pounds veal
Butter, melted
4 large onions, sliced
1 clove garlic, chopped
1 cup bouillon
1 cup sour cream
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon grated nutmeg
1 Tablespoon sugar
1/2 teaspoon mace
Cut 2 pounds veal into bite-sized cubed and brown in melted butter. Slice
onions into pan and add chopped garlic.
Cook slowly until golden, then addd bouillon, salt, pepper, nutmeg, sugar
and mace. Simmer until the meat is tender, about 2 1/2 hours.
Add sour cream and cook another 15 to 20 minutes.
Serve immediately with noodles al dente.
Serves 4