|Veal steak||1 1⁄2 Pound (1 Inch Thick)|
|Tomatoes||1 Can (10 oz)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Bacon fat||2 Tablespoon|
|Prepared mustard||2 Teaspoon|
|Onions||3 , finely chopped|
Preheat oven to 350°F.
1. Brown the meat in the bacon fat, then put into a shallow casserole with a tightly fitting lid.
2. Brown the onion in the remaining fat, stir in the flour, add mustard, tomatoes, a little salt, and 1/2 cup water. Stir until boiling. Then pour over the meat just to cover. Add a little extra tomato juice if necessary.
3. Cover, and cook for about 45 minutes, or until the veal is tender.
4. Stir in paprika and cream, and mix well. Reheat without boiling. Adjust seasoning to taste