1 lb. veal round cutlets, 1/4 inch thick, cut in 1 inch pieces
Butter
Paprika
Salt
1 c. rice
1/2 lb. mushrooms
2 sm. tomatoes
1 1/2 c. sour cream
1/4 c. Parmesan cheese

Brown veal cubes in 1/4 cup butter and 1 tablespoon paprika. Add 1/4 cup hot water and 1 teaspoon salt. Cover and simmer about 45 minutes until meat is fork-tender. Bring 2 quarts water and 1 tablespoon salt to a boil. Add 1 cup rice. Cook until soft. Drain and rinse with hot water to remove starch. Fry 1/2 pound mushrooms in 2 or 3 tablespoons butter until brown and tender.

Put into bowl and add rice. Place 1/2 of meat into a casserole. Top with 1/2 of rice-mushroom mixture and 1/2 inch slices of tomato. Repeat layers of meat and mushroom-rice mixture. Cover with sour cream. Sprinkle with Parmesan cheese. Bake at 350 degrees for about 15 to 20 minutes. Serves 6.