Brown 8 oz. washed, chopped, or sliced fresh mushrooms in 4 Tablespoons butter with 1-2 chopped onions, combine with diced veal in skillet, add 2 cups stock (in which veal was cooked), cover, and simmer 20 minutes.

Add 1/2 teaspoon Maggi extract, salt & pepper to taste, stir in 1 heaping Tablespoon sour cream, and sprinkle in enough flour to form a thick sauce. This dish will be even better if you use home-canned wild mushrooms. 

To diced veal in skillet add 2 finely chopped onions browned in 2 Tablespoons butter and 2 cups home-canned wild mushrooms, including the liquid. Simmer under cover about 20 minutes.

The home-canned mushrooms may be sufficiently salty, so taste the dish before adding additional salt. Pepper and thicken sauce with a little flour if necessary. Optional: Stir in 1 heaping Tablespoon sour cream. Simmer briefly and serve over rice or egg-batter dumplings. Cooked cauliflower goes well with your stewed veal.