2 lbs. veal, cut in bite-size pieces
1 lg. onion, cut up fine
1 pt. sour cream
3 tbsp. flour
1 c. milk
Paprika
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. butter

Saute onions with butter. Add paprika, salt and pepper. Add meat. Cook slowly for 2 hours until meat is tender and browned. Add flour, sour cream and milk. Simmer until smooth. Serve over hot dumplings.

DUMPLINGS:

2 eggs
1/4 tsp. salt
1 c. flour
1/2 c. water

Beat eggs. Add water and flour and salt. Beat until smooth. Drop into boiling water. Cook just until they come to a rapid boil. Do not over cook. Drain. Put dumplings on plate and put the meat over top.