Brown veal with paprika and onions, simmer until tender, then finish with sour cream and spaetzle.

Steps

1. In oil in large Dutch oven, over medium heat, brown veal cubes one fourth at a time. With slotted spoon, remove cubes to a bowl.
2. Sauté onions in Dutch oven until golden brown, about 10 mins. Return veal to pan; add paprika, salt and black pepper. Blend well. Stir in bouillon. Bring to boiling; reduce heat; simmer mixture covered about 3 hrs. until veal is fork-tender.
3. Make spaetzle or prepare fried noodles.
4. When veal is tender, in small bowl gradually stir remaining bouillon into flour until mixture is smooth. Add flour mixture to veal, stirring to blend. Simmer 15 mins.
5. Just before serving, place sour cream in small bowl. Remove about 1/2 cup sauce from pan; add salt and black pepper and gradually stir into sour cream to blend. Slowly add sour cream mixture to veal; heat but do not boil. Serve. Makes 6 servings.