Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Boned veal shoulder cut in 1-in cubes |
| 2 tablespoons | Butter |
| 2 \N | Onions; minced |
| 1 \N | Garlic cloves; minced |
| 2 tablespoons | Paprika |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ½ cup | White wine |
| 1 \N | Tomato peeled, seeded and chopped |
| 1 cup | 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 1½-to-2 hours. Mix in sour cream and serve.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK