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Hungarian Veal

3 tablespoons oil
750 g veal, cut into 25 mm cubes
tossed in 2 tablespoons
seasoned flour
1 clove garlic, crushed
1 onion, chopped finely
1 tablespoon chopped parsley
½ teaspoon salt
1 tablespoon chopped parsley
¼ teaspoon celery salt
1 cup chicken stock
1 tablespoon chopped parsley
½ cup sour cream

Heat oil in a large pan, add veal and brown well on all sides. Add garlic and onion while the veal is browning. Stir in remaining ingredients except sour cream. Pour into an ovenproof dish. Cover and bake in the centre of a gas oven at 160°C for 1 to 1¼ hours. Just before serving, stir in sour cream.

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