Paprikaschnitzel (Hungarian Style)

You will need 4 nice size tenderized veal cutlets.  Rub the cutlets in paprika on both sides and lightly salt and fry in 1 or 2 tbsp. of butter and a little olive oil until golden brown on both sides.  Remove meat and fry on high heat 2 large Vidalia onions finely diced and dusted with about a tbsp. of flour until golden.  

Now add 2 more tbsp. of paprika and 1/3 cup beef broth and 6 tbsp. of sour cream and 1 tsp. tomato paste and stir into a gravy.  Add more water and or cornstarch as needed and taste to see if it needs more salt.  Return meat to gravy and cook another five min. or so.

Serve over or with buttered egg noodles.

ENJOY!!