1 tsp. oil
1 1/2 lbs. veal stew meat
1/2 tsp. caraway seeds
1 tsp. tarragon
1 tbsp. tomato paste
1 1/4 c. veal stock or half beef and half chicken stock
2 tbsp. butter
1 bermuda onion, thinly sliced
1 1/2 tbsp. sweet paprika
1/2 c. white wine
3/4 c. sour cream

Heat oil and butter in stew pot. Add veal and saute over medium heat until browned. Remove with slotted spoon. Add onion and cook over low heat, stirring often, until softened but not browned, about 10 minutes. Add paprika, caraway and tarragon and cook a minute or two, then add wine and cook over a high heat a few minutes longer. Reduce heat to a simmer, stir in tomato paste and stock. Return veal to pan and cook 1 1/2 hours or until meat is tender. Serve with a dollop of sour cream on top along side buttered noodles or spaetzle.

Yield 4 servings.