Veal Paprikash

• 2/3 lb. boneless veal
• 2 Tbsp. fat
• 1 large onion, sliced
• 1 c. boiling water
• 2 bouillon cubes
• 1/4 tsp. salt
• 1 tsp. paprika (Hungarian)
• 1 Tbsp. flour
• 1/2 c. sour cream

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

boneless veal, fat, onion, boiling water, bouillon cubes, salt, paprika, flour, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=997011 (may not work)