1 pound boneless veal, cut into cubes
2 tablespoons flour
1 clove garlic, crushed
1 tablespoon oil
1 medium onion, diced
1 tablespoon paprika
2 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
1 cup hot water
1 tablespoon sour cream
2 eggs
3/4 cup flour
Coat veal chunks in flour seasoned with salt, pepper, and paprika. Brown
meat in Dutch oven coated with oil. Add crushed garlic and diced onion-continue
to brown for 2 minutes; add water or broth. Cover and cook slowly, at least
one hour. Stir occasionally to avoid sticking.
Drop Dumplings: Beat 2 eggs with 1/2 teaspoon salt and 3/4 cup flour. Stir
until smooth in consistency. Dip teaspoon in gravy; scoop up batter and
drop dumplings into veal gravy in Dutch oven. Continue cooking veal and
dumplings for another 20 minutes. Add more liquid if necessary-be sure to
shake pot to loosen dumplings. Blend 2 tablespoons of sour cream into mixture
(optional), and sprinkle with chopped parsley.