1 1/2 lb. veal steak, 1/2-inch thick
flour, seasoned with salt and pepper
1 c. water (or more if needed)
8 oz. wide noodles
5 tbsp. butter, divided
1/2 c. slivered almonds
2 tbsp. poppy seed
1 c. cream
paprika

Cut steak into 4 portions and roll in the seasoned flour. In heavy skillet, heat some oil and brown meat on both sides. Add water and cover; simmer on low heat until tender, adding a little more water if necessary to prevent sticking.

Cook and drain noodles. Set aside. Melt 1 tablespoon butter in skillet; stir in almonds, sauté until only lightly browned. Add the remaining butter and drained noodles. Stir in poppy seed; mix well and heat only until the noodles are reheated. Stir 1 cup cream into pan drippings and heat. Sprinkle with paprika.