•3 lbs of cubed veal
•2 large, mild onions – chopped
•1 large can diced tomatoes about 800g, drained
•2-4 Tablespoons butter
•2 cups of hot beef broth – double strength
•2 Tablespoons paprika powder
•½ cup cream
•Zest from 1 lemon
•4 Tablespoons sour cream

Melt the butter on the stove over medium high heat in a large skillet (one with a cover) and brown the veal in portions. Mix the onions with the veal and cook just until they begin to soften. Sprinkle the paprika over the meat, stir and let it melt into the mixture. Pour the hot broth over the mixture and stir in the drained tomatoes. Cover and simmer for about 45 minutes over mild heat. Add the cream and lemon zest.  Season the mixture with salt & pepper to taste.  Put the cover back on and continue simmering for another 15 min.
Add the sour cream and continue to simmer, uncovered until the sauce thickens, about 10 min.
Serve over noodles.