2 lbs. boneless veal shoulder or beef chuck
3 tbsp. oil
1 clove garlic
2 lg. onions, sliced
1 tbsp. paprika
1/2 tsp. salt
2 tbsp. chopped parsley (optional)
1 c. dry white wine
1 c. chicken broth
2 tbsp. cornstarch
2 tbsp. cold water
1 c. sour cream

Cut meat in 1 inch cubes. Heat oil, brown garlic, discard. Add veal, saute until evenly browned, stirring occasionally. Add onions, saute until soft. Stir in paprika, salt and parsley. Add wine, cover. Simmer about 45 minutes or until veal is tender. Check often, adding broth as needed. Stir in remaining broth and cornstarch which has been blended with 2 tablespoons water. Cook until thickened, stirring. Blend in sour cream; heat but do not boil. Makes 6 servings.