1 tbsp. butter
1/2 c. diced onions
1/2 lg. clove garlic minced
1 tsp. milk paprika
2 tbsp. tomato sauce
2 tbsp. (heaping) sour cream
Spaetzle (recipe follows)
2 lb. shoulder veal cut into 2 inch cubes
2 lb. veal bones
1 tbsp. flour
4 c. chicken stock
1/2 tsp. salt

In large heavy skillet heat butter, add onion, garlic and paprika - cook until onion is soft. Add veal cubes and bones. Cook over low heat until meat lets out juices. Sprinkle with flour until lightly browned when cooking. Add stock (water can be used if stock not available) and salt. Bring mixture to a boil, stirring frequently. Add tomato sauce, lower heat and simmer for 30 minutes or until meat is fork tender. Remove and discard bones. Turn off heat and add sour cream slowly. Adjust seasoning if wanted. Makes 4 to 6 servings.

SPAETZLE (Small Dumplings) :
1 c. flour
1 egg
Melted butter
1/2 c. water
Dash of salt

Place flour in bowl (medium), make well in center. Put egg, water and salt into well; with work stir flour into liquid ingredients just until moistened and soft dough is formed. Turn bowl so dough is at the edge. With knife cut small portions of dough into large pot of boiling salted water. When spaetzle rise to top, remove with slotted spoon and drain. Do this in 4 steps so as not to crowd spaetzle. When all cooked, rinse in lukewarm water - drain and reheat in baking dish with desired amount of melted butter. Serve with Veal Paprikash. Yields 4 to 6 servings.