1 to 1 1/2 lb. veal
5 tbsp. flour
3 med. onions
1 clove garlic
8 tbsp. butter
2 beef bouillon cubes
1 c. boiling water
1 tsp. dry mustard
3 tsp. paprika
3 tbsp. parsley, chopped
1 c. sour cream

Cut the veal into serving pieces and pound until flat. Dust slices with flour. Slice onions thin and chip garlic very fine. Cook in 4 tablespoons butter until straw colored. Place onions and garlic in a bowl with bouillon cubes, boiling water, mustard, paprika and parsley.

Brown meat in remaining butter. Add onion mixture. Cover and simmer about 30 minutes. Turn off heat and stir in the sour cream. It is very important that the sour cream is at room temperature to prevent curdling. After stirring cream into mixture, heat at very low temperature and bring just to a boil. Do not allow to cook further. Garnish with sliced mushrooms and toasted almonds.

OPTIONAL: A can of drained artichoke hearts may be added at the same time as the sour cream. Serve with noodles, broccoli and a salad.