Hungarian Style Veal Stew

INGREDIENTS:
• 2 pounds boneless veal, cut in 1″ cubes
• 3 tablespoons flour
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 2 onions, finely chopped
• 3 potatoes, thinly sliced
• 2 zucchini, sliced
• 2 bell pepper, sliced
• 3 tablespoons chopped parsley
• 1 cup green beans, cut up
• salt and pepper, to taste
• 1 pound tomatoes, sliced, or 1 can (14.5 ounces) diced tomatoes
• 1 cup sour cream

PREPARATION:

1. Toss veal with flour; saute in butter and oil (if any flour remains, set aside).
2. Add onions and cook until browned, then stir in any remaining flour.
3. Put the potatoes in the bottom of a Crock Pot.
4. Add the browned meat, onions, and remaining ingredients, except the sour cream, placing the tomatoes on top.
5. Cover and cook on low 6 to 8 hours.
6. Stir in sour cream when ready to serve.