Roumanian style cooking is as familiar to me as mac and cheese is to all children. My parents, of Roumanian heritage, had a European lifestyle as they were growing up in southern Saskatchewan and this lifestyle was ingrained in their children as we were growing up. I grew to appreciate and love European cousine, and thanks to my mother, became quite proficient in the Roumanian way of cooking. Large cuts of meat,sometimes not so tender, bone in, were commonly used, as the basis for the one-pot meals we enjoyed in our home. It seemed to me, as a child, that these meals took hours to prepare and sometimes they did because of the less tender cuts of meat which were available at the time, or which my parents could only afford. This particular recipe is one I developed for this contest, drawing on the basic knowledge taught to me by my mother. It is fortuitous that the official list of ingredients included some so familiar to my heritage. The sauce of sour cream base was common in our home. It was usually served up with freshly cooked mamaliga, boiled rice, or larger boiled vegetables, such as potatoes, turnips, etc.