3 tb Shortening
2 lb Boneless veal, cubed
3 tb Flour
1 c  Hot water
1/2 c  White wine
1 cn Mushrooms (6 3/4 oz)
2 tb Chopped parsley
1    Onion, diced
1 ts Paprika
Salt
Pepper
1 c  Sour cream

Heat shortening in a heavy skillet. Add veal; brown well. Stir in flour.
Add water and wine. Stir constantly until the mixture is thick and smooth.
Add mushrooms, including liquid, parsley, onion, paprika, a dash of pepper
and salt to taste. Cover and simmer 45 minutes to an hour. Stir frequently
to prevent sticking. Heat but do not boil. Serve with buttered noodles.