|Flour||1⁄4 Cup (4 tbs)|
|Onion salt/Salt||1 1⁄2 Teaspoon|
|Veal||1 1⁄2 Pound, cut in cubes|
|Butter||1⁄4 Cup (4 tbs)|
|Consomme||1 Can (10 oz)|
|Water||1 Cup (16 tbs)|
|Sliced mushrooms||1 Can (10 oz)|
|Garlic||1 Clove (5 gm), minced|
|Sour cream||1 Cup (16 tbs)|
1 In a bowl, combine flour with salt and pepper.
2 Coat the veal evenly in the mixture; reserve any remaining mixture.
3 In a skillet, melt butter and saute garlic until tender.
4 Add the veal and brown on all sides in garlic butter.
5 Pour in consomme and water; let simmer until meat is tender about 1 1/2 hrs.
6 Add in the remaining flour and mushrooms and cook until thick.
7 Stir in paprika, and the sour cream.
8 Heat thoroughly but do not boil or the mixture will curdle.
9 Serve with ribbon noodles or fluffy rice.