Veal Stroganoff Casserole

1/2 cup butter, divided

1-1/2 cup sliced fresh mushrooms

1 (2lb) veal shoulder cut into 1" cubes

1 medium onion, finely chopped

1 small clove garlic, crushed

1/4 cup all purpose flour

2 cup water

1/2 cup dry sherry or chicken stock

1 tsp worcestershire sauce

1/2 tsp paprika

1 tsp salt

1/4 tsp pepper

12 ounces wide noodles, cooked

1 cup sour cream

1/2 cup grated Parmesan cheese

Melt 1/4 cup butter in large skillet, add mushrooms.

Cook slowly for 3 minutes, set aside.

Melt remaining butter; brown meat with onion and garlic.

Sprinkle in flour, blend well.

Remove from heat; stir in water and sherry.

Return to medium heat; bring to a boil, stirring constantly.

Add worcestershire sauce, paprika, salt and pepper.

Simmer, covered for 1 hour.

Remove from heat.

Mix cooked noodles, mushrooms and sour cream wiht meat mixture.

Spoon into greased 2-1/2 qt casserole dish.

Sprinkle with Parmesan cheese.

Bake at 400 degrees for 15 minutes.

This recipe serves about 6.

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