Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           all-purpose flour
     1/2  teaspoon      salt
     1/2  teaspoon      ground mace
     1/4  teaspoon      pepper
   2      pounds        veal -- cut in 1" cubes
   2      tablespoons   vegetable oil
   2      10.5 oz cans  beef broth
   4      medium        potatoes -- cubed
   1      medium        onion -- chopped
     1/2  pound         fresh mushrooms -- halved
   8      ounces        sour cream

Preparation:

In a plastic bag or shallow pan, combine flour, salt, mace and pepper. Coat veal cubes with flour mixture. Heat in oil in slow cooker or skillet on top of range over medium heat. Add veal cubes and brown. Transfer to heating unit or to slow cooker. Add all remaining ingredients, except sour cream, to slow cooker. Stir to combine. Cover and cook at setting #3 in West Bend, or low, and cook for 7 - 9 hours...OR at high or setting #5 in West Bend for 3 - 4 hours until meat and vegetables are tender. Just before serving, stir in sour cream.