|Boneless veal steak||2 Pound, cut in 2-inch cubes|
|Canned whole mushrooms||4 Ounce, drained (Reserve Liquid)|
|Paprika||1 1⁄2 Teaspoon|
|Sour cream/1 cup whipping cream and 1 tablespoon lemon juice||1 Cup (16 tbs)|
|Onion juice||1 Tablespoon|
In a frying pan, brown veal in butter.
Remove to a casserole.
Blend 3 tablespoons of the mushroom liquid, flour, and paprika in the frying pan to make a smooth paste.
Slowly add the sour cream and cook, stirring constantly, over very low heat (do not boil) until thickened and smooth.
Remove from the heat; add the mushrooms, onion juice, and salt; pour over the veal.
Cover and bake in a 350° oven for about 1 hour, or until tender.