1 lb. cubed veal
1 Tbsp. paprika
1/2 c. dry white wine or dry
1/2 c. finely chopped onion
3 Tbsp. flour
1 c. chicken broth
1/2 tsp. pepper
1/2 tsp. ground thyme
2 c. sliced fresh mushrooms
1/2 tsp. salt
1/2 to 1 c. sour cream
Combine veal, mushrooms, broth, onion and seasonings in
a 3 quart casserole dish. Cover, set microwave on Cook for 6
minutes, then on Low for 32 minutes. Stir twice, if veal is
not fork tender, microwave an additional 13 minutes. Blend
wine and flour together until smooth. Stir into veal. Cover.
Microwave on Cook for 2 1/2 to 4 minutes until sauce is thick-
ened. Stir in sour cream. Reheat if necessary by microwaving
on Low for 2 1/2 to 4 minutes. Stir every minute. Do not let
boil or sour cream will curdle.
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