1 1/2 lb. veal cutlets
3 tbsp. flour
1 tsp. salt
2 tsp. paprika
3 tbsp. butter
1 tbsp. butter
1 med. onion, chopped
1 can sliced mushrooms
2 tbsp. flour
1 c. milk
1 bay leaf, crumbled
1/2 tsp. caraway seed
1 c. sour cream

Combine flour, salt and paprika and dredge veal in this. Melt 3 tablespoons butter in a large skillet and brown veal. Cook until done. Remove from skillet onto a warm serving dish. Add 1 tablespoon butter, onion, and mushrooms, into skillet. Brown. Add 2 tablespoons flour, milk, bay leaf and caraway seeds.

When thickened and hot, add sour cream and blend. Serve over meat. Salt to taste. Delicious with rice or egg noodles.