Veal with vegetables in cream sauce

750 g Veal

500 g celery

125 g butter
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100 ml sour cream

10 tubers Potato

10 carrots

20 heads onion seedling

5 fungi

2 head onions

1.5 l broth

1 lemon (juice)

2 tablespoons flour

greens

pepper, salt

Rinse and cut into uniform slices of meat, salt the it on a small amount of butter to fry, add the chopped onion, pepper and fry until browning onions, pour the broth, simmer on low heat until tender.

Peel potatoes, carrots, celery, cut all circles, onion seedling clean, clean the mushrooms, all boil in salted water, then drain the water from the vegetables, put them to the meat and bring to a boil, then turn the heat off.

In a separate container to heat the rest of the butter and fry the flour, preventing yellowing, pour the broth, boil, strain the sauce over the meat, then pour the sour cream, lemon juice, pepper, salt and boil for 10 minutes all.

Veal with vegetables served with cream sauce hot, sprinkled with parsley.