Veal Stew with Dill from Polish Classic Recipes by Peter Zeranski

Ingredients

• 2 tablespoon butter
• 3 cups low salt chicken or veal stock
• ¾ cup cold water
• 2 celery stalks, thinly sliced
• 1 onion, chopped
• ¼ cup seasoned flour
• 2 tablespoon olive oil
• 2 pounds veal shoulder, cut in 1 inch cubes
• 2 carrots, thinly sliced
• additional sour cream and dill for topping
• ½ cup sour cream
• 2½ tablespoons fresh dill, chopped
• 3 tablespoons flour
• salt and pepper to taste