A Splendid German Dish

serve hot with asparagus heads

From 1911:

Three thick slices of veal steak are cut into three inch strips and fried in a deep pan until light brown. Chop two onions, two tablespoons of capers, six boned sardelles, two tablespoons of mushrooms and one apple, chopped very fine, and add to the veal with two glasses of claret. Cook the mixture slowly in a deep covered pan for 15 minutes. Then add one pint of sour cream, thicken slightly with flour, and serve hot with asparagus heads and fried potatoes.