Recipe: Tomato Veal Casserole

Tomato-Veal Casserole
Servings 6

1 envelope dehydrated tomato-vegetable soup mix with noodles
1 cup boiling water
1 can tomatoes with the liquid, chopped
1 cup commercial sour cream
1 4-ounce can mushrooms, drained
3/4 teaspoon salt
few grains pepper
1/2 teaspoon paprika
2 tablespoons olive oil
2 pound veal steak, cut into 2-inch cubes

Heat oven to 350 F. Stir soup mix into boiling water. Cover and simmer over low heat (about 200 F.) for 10 minutes. Cool slightly, then blend in sour cream. Stir in mushrooms, tomatoes, salt, pepper and paprika. Melt oil in skillet over moderately high heat (about 325 F.) and brown veal cubes on all sides. Put meat in a 2-quart casserole; pour sauce over meat. Bake 1 hour, stirring once or twice during baking.