1 1/2 - 2 tbsp. vegetable oil
1 3/4 lbs. well trimmed veal for stew, cut into 1 1/2" chunks
1 med. onion, sliced 1/4" thick & separated into rings
2 med. cloves garlic, minced
1 - 1 1/2 tbsp. sweet Hungarian paprika
1 tsp. salt
1/4 tsp. pepper
1/2 c. each of dry white wine & water
2 tbsp. flour
2/3 c. reduced fat sour cream, room temp.
Chopped parsley, as desired

Heat 1 tablespoon oil in Dutch oven or large, heavy saucepan over medium high heat. Brown veal for stew in batches, adding more oil as needed. Cook onion and garlic in remaining olive oil over medium heat until crisp tender, 4 to 5 minutes, stirring occasionally. Return veal to pan. Add paprika, salt and pepper; mix well. Stir in wine and water. Cover and simmer 45 minutes or until veal is tender. Combine flour and 1/4 cup cold water, stirring until smooth. Stir into veal mixture, simmer uncovered 2 minutes, stirring occasionally. Remove from heat and stir in reduced fat sour cream. Garnish with parsley.