|Boneless veal||2 Pound (1 Kilogram)|
|Butter||60 Gram (3 Tablespoon)|
|Butter||80 Gram (4 Tablespoon)|
|Grated carrot||1⁄2 Cup (8 tbs)|
|Potato||1⁄2 Cup (8 tbs)|
|Grated onion||1⁄2 Cup (8 tbs)|
|Tomato puree/1 tablespoon tomato paste||2 Tablespoon|
|Chicken stock||2 Cup (32 tbs) (Use A Chicken Cube)|
|Sour cream||1 Cup (16 tbs)|
1. Cut the veal into 1 inch (2 1/2 cm) cubes and brown in 3 tablespoons of the butter. Flame with the brandy and remove the meat.
2. Put another 4 tablespoons butter in the pan and saute the mixed grated vegetables for 2 minutes. Mix in the paprika, sprinkle with flour, mix and stir in the tomato puree.
3. Stir in the stock slowly and mix until smooth. Bring to boil and season. Add the sour cream and put the veal back into the pan. Cover and simmer for 40 minutes or until the meat is tender.