Veal Stroganoff - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 1/2 lbs boneless veal stew meat, cut into 1 1/2 inch cubes
3 mild Italian sausages, cut into 1 inch slices (I use turkey Italian sausage)
1 medium onion, chopped
1/2 lb mushroom, quartered
1 cup beef broth
1 medium red bell pepper, seeded and chopped
1/2 cup dry sherry or 1/2 cup additional beef broth
1 cup sour cream
2 tablespoons flour
ground nutmeg
salt and pepper

Preparation

Heat oil in a wide frying pan over medium-high heat; add veal and sausages and cook, stirring, until well browned on all sides Stir in onion and mushrooms and cook until onion is soft.
Add broth, bell pepper and sherry Bring to a boil; cover, reduce heat and simmer until meat is tender when pierced (about 1 hour) Increase heat to high and cook, uncovered, until liquid is reduced to about 1 cup Reduce heat to medium.
In a small bowl, stir together sour cream and flour until well blended, then stir into veal mixture; season to taste with nutmeg, salt and pepper Cook, stirring, until bubbly.