Veal with Paprika

• 3 lbs. veal breast or shoulder
• 1 tablespoon flour
• 3

All veal for stewing should be blanched. That is, it should be placed in hot water, brought to a boil, and rinsed with cold water. Lightly brown onion in butter, add meat and cup of hot water and simmer gently for 2 hours. When meat is tender, add salt and pepper. Mix the flour with sour cream and add to meat. Heat thoroughly and serve generously sprinkled with paprika.