750 g (11/2 lb)thinly cut veal steaks
2 tbs butter
1 medium onion
1 small clove garlic
2 tsp paprika
1 tbs flour (extra)
1 cup water
1 chicken stock cube
1 1/2 tbs tomato paste
2 tbs sour cream
1. Flatten veal, toss in flour, seasoned with salt and pepper.
2. Heat butter in frying pan, add veal, cook on both sides until lightly golden, remove from pan.
3. Add thinly sliced onion and crushed garlic to pan, saute until lightly golden, stir in paprika and extra flour, cook 1 minute, add crumbled stock cube, gradually stir in water.
4. Stir until mixture boils and thickens, stir in tomato paste, salt and pepper, add veal cover and simmer 40 minutes, or until veal is tender. Stir in sour cream, just before serving.