Veal Cutlets in Sour Cream

2 lbs veal cutlets

3 tbsp butter

1/2 lb mushrooms, sliced

2 tbsp flour

1 cup sour cream

1 tbsp grated onion

1 tsp salt

1/2 cup dry sherry

Preheat oven to 350 degrees. Grease a 2 quart casserole. Trim veal; cut into

small pieces. Melt butter in a large skillet; brown veal well on all sides.

Turn into casserole. Saute mushrooms in butter remaining in skillet over

medium high heat for 5 minutes, stirring frequently. Arrange mushrooms on veal.

Sprinkle flour into skillet; scrape all browned buts from bottom to blend in.

Stir in sour cream, onion and salt. Pour sauce over mushrooms.

Sprinkle sherry on top. Cover; bake in preheated oven for 1 hour.