|Flour||1⁄4 Cup (4 tbs)|
|Veal steak||2 Pound|
|Cooking oil||2 Tablespoon|
|Chicken bouillon cube||1|
|Boiling water||1 Cup (16 tbs)|
|Poppy seed noodles||1 Pound|
|Commercial sour cream||1 Cup (16 tbs)|
|Dry sherry||2 Tablespoon|
Combine flour, paprika, salt and pepper in shallow dish.
Cut veal steak into 4 serving-size pieces.
Dip in flour mixture to coat both sides.
Heat oil in large heavy skillet.
Add onions and cook gently, stirring, until transparent.
Lift onions out with a slotted spoon and set aside.
Add butter to pan.
Add veal pieces and brown well on both sides.
Sprinkle any flour left from coating meat into fat in pan and stir to blend.
Spoon onions over meat.
Remove pan from heat.
Dissolve bouillon cube in boiling water and add mixture to skillet, all at once, stirring to blend.
Return to moderate heat, bring to a boil.
Turn down heat, cover tightly and simmer until veal is very tender, about 1 hour.
Put Poppy Seed Noodles on a hot platter.
Top with pieces of veal.
Stir sour cream, sherry and oregano into gravy in pan, heat and pour over meat and noodles.