6 veal cutlets
sal & pepper to taste
1 envelope tomato-vegetable soup
1 c. boiling water
1/2 pt. sour cream
Brown veal in butter; season with salt, pepper, and small amount of lemon juice. Cooks slowly until tender. Dissolve soup mix in boiling water, stir well. Add sour cream to soup mixture; stirring.add to veal pan, simmer slowly for 15 minutes. Serve immediately. Yield: 6 servings.