3 1/2 lbs. boneless veal shank or shoulder cut into 1/2-inch cubes
6 slices bacon cut into small pieces
2/3 c. chopped onion
5 c. chicken broth - 3 (14 1/2 oz.) cans
3 tbsp. paprika
1 1/2 tsp. salt
3 tbsp. flour
1/2 c. cold water
1 c. sour cream
Toasted slivered almonds (garnish)

Saute the bacon with the veal and onion until golden brown. Add the chicken broth, paprika and salt. Cover and simmer until the veal is tender, 1 to 1 1/2 hours. Mix the flour with the cold water and sour cream. Stir into the veal and cook until thickened, stirring all the while. Add more salt and paprika to taste. Garnish with almonds if you wish. Especially good served with spaetzle or noodles. Eight servings.