1 lb. veal shoulder, cut in 1/4 inch strips
1/2 lb. sm. mushrooms
1 lg. onion, cut in wedges
1 med. bell pepper, cut in 1-inch cubes
1 lg. garlic, crushed
4 tsp. paprika
1 (14 1/2 oz.) can whole tomatoes
1 can beef broth
1/2 c. red wine
1 tbsp. Worcestershire
1 (8 oz.) pkg. egg noodles, uncooked
1/2 c. sour cream
Dill sprigs

In Dutch oven, heat 2 tablespoons oil until hot. Add veal and brown. Add mushroom, onion, pepper and garlic. Saute 2 minutes. Add paprika, saute 1 minute. Add tomatoes, beef broth, wine, Worcestershire, salt and pepper to taste, break up tomatoes. Cover and simmer 20 minutes.

Stir in noodles. Cook uncovered 12-15 minutes until noodles are cooked. Stir in sour cream. Garnish with dill. Serves 4.