Ingredients
2 cans of mushrooms
¼ cup oil
3 lbs veal or chicken, cubed
2 cans cream of mushroom soup
1 cup white wine, separated
½ cup onion, chopped
1 tsp oregano
1 cup sour cream
Directions
Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to make one cup. Saute meat in oil. Stir in reserved mushroom liquid, soup, ½ cup wine, onions and oregano and bring to a boil. Cover and simmer for 1 ¼ hours. Add mushrooms, sour cream and remaining ½ cup wine. Heat and serve over rice.
a little of each 