2 pounds of boneless veal, cut into 1 inch cubes, dusted with 2 tablespoons of flour
3 tablespoons of butter
3 tablespoons of corn oil
2 onions, finely chopped
3 potatoes, peeled and thinly sliced
2 zucchini, sliced
2 bell peppers, sliced
3 tablespoons of chopped parsley
1 cup of cut up green beans
Salt and freshly ground black pepper to taste
1 pound of ripe tomatoes, sliced
1 cup of sour cream

Sauté the veal in butter and oil in a skillet or a slow cooker with a browning unit. Add the onions and cook until browned. Put the potatoes in the bottom of a slow cooker. Add the browned meat, onions, and remaining ingredients, except the sour cream, placing the tomatoes on top. Cover and cook on low for 6 to 8  hours. Stir in the sour cream when ready to serve. Serves 6 to 8