1

Remove casing from sausage and cut meat into tiny pieces. Brown in a large frying pan, remove meat from pan and set aside.

2

Roll veal cubes in flour and fry in the sausage fat with the mushrooms.

3

Sauté onion in separate pan and set aside.

4

Preheat oven to 350 degrees F.

5

Dissolve bouillon cubes in hot water. Simmer veal in half the bouillon, stirring often, for 20-25 minutes. When veal is tender, add onions, sausage, remaining bouillon, mushrooms, pepper and paprika.

6

Transfer immediately to a casserole and bake, covered, for 1½-2 hours.

7

Just before serving, stir in sour cream and top with parsley.