Ingredients:
2 pounds veal cutlets, cut into quarters 1/4 cup of a combination of butter and olive oil 1 small onion, chopped 2 cloves of garlic, minced 1/2 cup chicken stock 2/3 cup sour cream 1/4 pound fresh mushrooms, cleaned and sliced 1/4 cup dry sherry 1/2 teaspoon paprika Salt and pepper, to taste

Instructions:
Use the combination of butter and olive oil for sautéing your veal. Just brown the veal lightly on both sides. When you have the veal browned, add the onion, garlic, chicken stock, sour cream and mushrooms. Simmer this for about 15 minutes so the meat will be very tender. I sometimes cover the skillet while sautéing, as it shortens the time needed to get the mixture done just right. Add the paprika, salt and pepper and stir in well. Simmer uncovered for another 5 minutes. Remove from the cooking range and stir in the dry sherry. Serve immediately, while still hot. This makes a delicious treat you’re sure to enjoy; you’ll feel like you’re dining in a fine place uptown. Readers with questions or comments for Dave Kessler may write to him in care of this publication.