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From the Kitchen of: Sylvia
| 1 1/2 | lbs. | Veal Steak cut into julienne strips |
| 4 | Tbsp. | Butter or margarine, divided |
| 1/2 | C. | Water |
| 1 | tsp. | Basil |
| 1 | med. | Green Pepper, diced |
| 1 | C. | Onions, thinly sliced |
| 1 | can | (6oz) broiled sliced mushrooms, drained |
| 1 | can | (15oz) Special Tomato Sauce |
| 1/2 | c. | canned, halved or chopped water chestnuts |
| few drops hot pepper sauce | ||
| 1 | tsp. | Worcestershire Sauce |
| Salt and Pepper to taste | ||
| 1/2 | c. | dry Sherry |
| 1 | c. | dairy Sour Cream |
Brown veal slowly in 2 tablespoons butter, stirring often to prevent burning. Add water and basil; simmer 20 minutes. Meanwhile, cook green pepper and onions in remaining 2 tablespoons butter until soft but not brown; add to veal with mushrooms, tomato sauce and water chestnuts. Mix well. Simmer 15 minutes longer. Stir in hot pepper sauce, Worcestershire sauce, salt, pepper and sherry. Simmer 5 minutes. Lower heat; stir in sour cream slowly. 6 servings