Veal Paprikash

Directions

1. 1
   Cut veal into bite size pieces.
2. 2
   Brown the veal in fat slowly, turning meat as it browns.
3. 3
   Add sliced onion and cook until they are lightly browned.
4. 4
   Add water in which you have dissolved the bouillon cubes, salt and paprika.
5. 5
   Cover and cook over a low flame for about one hour or until meat is tender.
6. 6
   Add more water as needed.
7. 7
   When meat is done, blend flour with about 2 tablespoons of water into a smooth paste.
8. 8
   Stir into the meat mixture and let cook until thickened.
9. 9
   Just before serving, add the sour cream. Heat, but do not boil, because the cream will curdle.
10. 10
    Serve with noodles or spatzle.
11. 11
    Serves two.