Veal Stew
	3 rashers    diced bacon   40 g    butter   1 Tbs    onion   40 g    mushrooms   900 g    stewing veal   125 ml    chicken stock   225 g    sour cream, plus extra for garnish   1 tsp    salt     1 Preheat the oven to 120°c. Chop onion. Cube veal. 2 Place the bacon, butter, onion and mushrooms in a frying pan and sauté slowly until the onion and bacon are lightly browned. Remove the mixture with a slotted spoon and place in an ovenproof serving dish. 3 Add the water or chicken stock, sour cream, and salt to the frying pan. Heat until just boiling then pour over the meat mixture. Cover the dish and bake for 1 hr, or until the veal is tender when pierced with a fork. 4 Serve with a dollop of sour cream.   Servings: 4    Recipe Type Low Carb, Main Dish, Meat   Copyright © 2006, The Gourmet Saint