Saute onions in butter or fat until light golden. Add soup stock and paprika and simmer gently for 10 minutes. Flatten veal cutlets with a mallet; brown lightly on both sides in hot fat. Arrange browned cutlets in a shallow skillet; add the onion mixture and cook gently for 45 minutes or until the veal cutlets are tender. Blend flour with sour cream; add salt and stir into the veal gravy. Turn heat low and cook for 5 minutes. Serves 6.
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