|Stewing veal||1 1⁄2 Pound, cut into 1-inch cubes|
|Seasoned flour||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Hungarian rose paprika||1 1⁄2 Tablespoon (Or To Taste)|
|Sour cream||1 Cup (16 tbs)|
Dredge veal in seasoned flour.
In a large skillet, melt butter until foaming.
Add veal and saute until lightly browned on all sides.
Reduce heat and add paprika, stirring until veal is well coated.
Add 1 cup water and cook, covered, over low heat for 30 minutes, or until veal is very tender.
Add sour cream and continue cooking until sauce is heated through.