Veal In Paprika Cream

• 3 to 4 pounds veal stew meat, cut into 1-inch cubes
• 1 clove garlic, minced
• 1/2 cup butter or margarine
• 1/4 cup plus 2 tablespoons all-purpose flour
• 2 (10 1/2-ounce) cans beef consomme
• 1 tablespoon lemon juice
• 1 tablespoon paprika
• 1 bay leaf
• 1 pound small boiling onions, peeled
• 1 cup dry white wine
• 1/2 cup commercial sour cream
• Hot cooked noodles

1. Saute veal and garlic in butter in a large Dutch oven until veal is no longer pink. Stir in flour. Add consomme, lemon juice, paprika, and bay leaf. Simmer, uncovered, 1 hour over low heat.
2. Place onions and water to cover in a saucepan. Bring to a boil; reduce heat. Cover; simmer 10 minutes. Drain.
3. Add onions and wine to veal mixture. Simmer, uncovered, 20 minutes or until onions are tender. Remove from heat; discard bay leaf, and stir in sour cream. Serve over hot cooked noodles.

veal stew meat, clove garlic, butter, flour, beef consommue, lemon juice, paprika, bay leaf, boiling onions, white wine, sour cream, noodles

Taken from www.myrecipes.com/recipe/veal-paprika-cream (may not work)