3 T. butter
1 pt. sour cream
1/4 C. fresh dill or 2 tsp. dill seed
6 lb. boneless veal roast (use shoulder)
1 pkg. onion soup mix
1 tsp. salt
1/4 tsp. pepper

In Dutch oven- brown veal well on all sides. Combine sour cream and onion mix. Spread over top and sides of roast. Add dill, salt and pepper. Simmer covered 2 1/2 to 3 hours till tender. Serve-pass gravy separately.

Recipe submitted by Bonnie