4 boneless veal steaks, about 1 1/2 lb.
Salt and pepper
2 tbsp. flour
3 tbsp. butter
1/3 c. finely chopped onion
1 tsp. minced garlic
1/3 lb. (about 3 c.) sliced mushrooms
1 tbsp. paprika
1/3 c. white wine
1/2 c. sour cream

Sprinkle the meat with salt and pepper. Dredge on both sides in flour. Heat the butter in a heavy skillet and cook the meat on one side about 5 minutes. Remove meat and keep warm.

To the skillet, add onion and garlic. Cook until the onion is wilted. Add mushrooms and paprika and cook until the mushrooms are tender, about 5 minutes. Sprinkle with salt and pepper to taste. Add wine and cook until it has almost evaporated. Stir in sour cream and heat without boiling. Return the meat to the skillet.

Turn it in the sauce, and serve with the sauce spooned over. Buttered noodles are a good accompaniment. Makes 4 servings.