|Lean veal shoulder||1 1⁄2 Pound, cut into cubes|
|Sifted all purpose flour||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|White onions||12 Small, peeled|
|Eggplant||1 Small, pared and diced|
|Dairy sour cream||1 Cup (16 tbs)|
|Canned shoestring potatoes||4 1⁄2 Ounce (2 Cans, 2.25 Ounces Each)|
Shake veal with flour, 1 teaspoon salt and pepper in paper bag to coat well (Save remaining teaspoon of salt).
Brown quickly in vegetable oil in large frying pan; stir in water and remaining teaspoon of salt, then add onions and eggplant.
Cover; simmer for 30 minutes, or until onions are tender.
Stir in sour cream and paprika; spoon mixture into an 8 cup baking dish; sprinkle the potatoes evenly over the top.
Bake in moderate oven (350Â°) for 25 minutes, or until meat is tender.