|Veal||2 Pound, cubed|
|Flour||1⁄4 Cup (4 tbs)|
|Safflower oil/Corn oil||4 Tablespoon|
|Onions||2 , sliced|
|Instant chicken bouillon||1 Cup (16 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
Coat veal lightly with flour, salt and pepper.
Heat oil in skillet and brown veal; add onions and cook until just tender.
Stir in paprika.
Add chicken bouillon, cover and simmer gently 20 minutes until veal is tender.
Just before serving, stir in the sour cream and heat through.
Do not boil.
Serve with noodles.