3 tablespoon shortening
2 lb boneless veal, cubed
3 tablespoon flour
1 cup hot water
1/2 cup white wine
1 can mushrooms (6 3/4 oz)
2 tablespoon chopped parsley
1 onion, diced
1 teaspoon paprika
1 salt
1 pepper
1 cup sour cream

Heat shortening in a heavy skillet. Add veal; brown well. Stir in flour. Add water and wine. Stir constantly until the mixture is thick and smooth.

Add mushrooms, including liquid, parsley, onion, paprika, a dash of pepper and salt to taste. Cover and simmer 45 minutes to an hour. Stir frequently to prevent sticking. Heat but do not boil. Serve with buttered noodles.

Yield: 4 servings