Ingredients

• 1 (3 1/2 lb) veal shoulder, boned and tied (have the butcher do this for you, 3 1/2 lbs.)
• 2 teaspoons paprika (preferably Hungarian)
• salt & freshly ground black pepper
• 4 -6 tablespoons vegetable oil
• 1 large onion, chopped
• 1 carrot, peeled and chopped
• 1 1/2 tablespoons paprika (preferably Hungarian)
• 2 tablespoons flour
• 1/2 cup dry white wine
• 1/2 cup dry sherry
• 1 cup chicken stock
• 12 whole black peppercorns
• 8 fresh parsley sprigs
• 1 bay leaf
• 1 teaspoon dried thyme, crumbled
• 1/2 cup sour cream

Instructions

1. Position rack in lower third of oven and preheat to 350 degrees.

2. Pat veal dry with paper towels; rub with 2 t. paprika, salt and pepper.

3. Melt butter with 4 tablespoons oil in heavy large casserole over medium-high heat.

4. Add veal and brown on all sides.

5. Transfer veal to platter.

6. Pour off all but 2 tablespoons fat from casserole (if fat burns, pour off and add 2 T. oil).

7. Stir in onion,carrot and 1 1/2 tablespoons paprika into fat.

8. Reduce heat to low and cook until onion softens, about 8 minutes.

9. Add flour and stir 2 minutes.

10. Add wine and Sherry and bring to a boil.

11. Mix in stock, peppercorns,parsley sprigs, bay leaf and thyme.

12. Return veal to casserole; cover with foil, then with lid.

13. Transfer to oven and cook until thermometer inserted in meat registers 140 degrees for medium-rare, about 1 hour.

14. Transfer veal to platter; cover and keep warm.

15. Place casserole over medium-high heat and boil pan juices until reduced to 3/4 cup, scraping up any browned bits; strain.

16. Return sauce to casserole;off heat, stir in sour cream.

17. Cut veal into slices and serve with sauce.