1 1/2 lbs. veal cutlets or minute steaks
1 med. size onion
1 lg. or 2 sm. cloves garlic
1/4 c. Wesson oil
Flour
1/3 c. consomme (Campbell's okay)
1/2 pt. dairy sour cream
1 1/2 tbsp. paprika
3-8 drops Tabasco sauce

Saute onion and garlic in Wesson oil until transparent, not brown, and remove from skillet. Flour veal cutlets and brown in remaining oil (extra oil may have to be added to brown cutlets). When cutlets are brown, place onions and garlic on top of them. Cover and simmer for about 15 minutes. Mix consomme, sour cream, paprika and Tabasco together and pour over cutlets. Cover and simmer for another 10 minutes and serve.