1/2 c. butter
1 chopped onion
1 1/2 - 2 c. dry white wine
3 tsp. salt
2 lbs. sm. white onions
2 tbsp. butter
3 lbs. boneless veal, for stew
2 cloves garlic
3 tbsp. paprika
1/4 tsp. pepper
1 lb. fresh mushrooms
1 pt. sour cream

Brown meat in butter; remove. Saute onion and garlic 5 minutes. Add 1 cup wine, paprika, salt and pepper. Add meat. Bring to boil, cover, simmer 1 hour, adding more wine as needed. Cook onions in salt water, drain and add to meat. Saute mushrooms until tender, add to meat. Heat until bubble. Remove from heat, slowly add sour cream. Heat again but don't boil. Serve over 2 pounds cooked noodles or rice.