Pat veal dry with paper towels. Mix salt and pepper to taste with flour. Dredge veal cubes in flour. Heat shortening in heavy casserole or deep skillet. Add veal and cook to brown cubes on all sides. Add onions and cook until soft but not brown. Add paprika and cook, stiring, for 30 seconds. Add chicken broth and 1/2 teaspoon salt. Cover pan and cook over low heat until the meat is tender about 1 hour. Stir occasionally. While the veal is cooking, heat the butter in a frying pan. When it bubbles, add the mushroom slices and cook only until they begin to give off their liquid. When the veal is ready, add the mushrooms and allow them to heat through. (The dish may be prepared ahead to this point. Reheat to finish recipe.) Just before serving, stir in the sour cream and the lemon juice. Adjust seasoning as desired with salt, pepper and additional lemon juice. Do not boil the sauce once the sour cream has been added, or the sauce will curdle. Serve with rice or buttered noodles.{$7e}(Original recipe for 4)
