Veal Paprikash
Source: PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
(6 servings)

2 lb Boned veal shoulder cut in 1-in cubes
2 tb Butter
2 Onions; minced
1 Garlic cloves; minced
2 tb Paprika
1/2 tsp Salt
1/8 tsp Pepper
1/2 c White wine
1 Tomato peeled, seeded and chopped
1 c Sour cream

BROWN VEAL, A FEW PIECES at a time, in butter and remove to a bowl. Add onions and garlic and saute until golden. Return veal to the pot, add all remaining ingredients except sour cream, and simmer 1 1/2-to-2 hours. Mix in sour cream and serve.