1/2  cup           Flour
     1/2  teaspoon      Salt
     1/2  teaspoon      Mace -- ground
     1/4  teaspoon      Pepper
   2      pounds        Veal -- 1" cubes
   2      tablespoons   Vegetable oil
   2      cans          Beef broth (10 1/2 oz each)
   4      medium        Potatoes -- cubed
   1      medium        onion -- chopped
     1/2  pound         fresh mushrooms -- halved
   8      ounces        sour cream
    In a plastic bag or shallow pan, combine flour, salt, mace and pepper. 
 Coat veal cubes with flour mixture.   Heat in oil in slow  cooker or 
skillet on top of range over medium heat.  Add veal cubes and brown.  
Transfer to heating unit or to slow cooker.  Add all remaining 
ingredients, except sour cream,  to slow cooker.  Stir to combine.   Cover 
and cook at setting #3 in West Bend, or low, and cook for 7 - 9 hours...OR 
 at high or setting #5 in West Bend for 3 - 4 hours until meat and  
vegetables are tender.  Just before serving, stir in sour cream. Source:   
West Bend Slow Cooking for Fast Meals