2 lbs. boneless veal shoulder, cut in 1 1/2 inch pieces (chops are fine)
2 tsp. salt
2 tsp. sweet Hungarian style paprika
4 sm. onions, coarsely chopped (about 2 c.)
1/4 c. butter
1/4 c. canned tomato sauce
2 sm. fresh tomatoes, peeled and cubes OR 4 oz. canned stewed tomatoes
2 tbsp. sour cream

Sprinkle the veal with the salt and paprika. Let stand while preparing the onions. In a heavy two quart saucepan, heat the butter, add the onions and cook until golden. Add the veal and cook, stirring over medium heat until the meat loses its surface color. Reduce the heat and add the tomato sauce and tomatoes, cover and simmer until the veal is tender, about one and one half hours. Stir in the sour cream and correct the seasonings. Do not let sauce boil after sour cream has been added. Serves 6.