Not much of a recipe....
Veal cutlets, dredged in flour( salted) and browned in butter.
Remove the veal to keep warm, addmore butter and some sliced onion, cook until soft and add a sliced Roma tomato or 2 and a clove or 2 of crushed garlic and simmer 5 minutes or so, add back the veal, mix sweet paprika with wine....about 1/2 tsp paprika for ever serving of veal and about 1/2 cup of sweet white wine ( tokay...Rhine wine)...and simmer until the liquid is almost gone....and add sour cream....about 1/4 cup per cutlet...stir to blend with sauces and and turn the veal so all is coated....serve,
I think it's traditional to make it kind of a stew with cubed meat....but I like to do cutlets, as I think it's nicer to serve.
Linda C

Try this.

Have a veal neck roast or something similar cut into cubes, about 1 1/2 inches per side. For this we're talking 2-3 pounds.

In a large skillet heat 5 tbls oil. Stir in 5 tbls Hungarian paprika. Add a chopped onion to the pan and saute until onion turns color. Add the veal, and cook, stirring, until browned. Add 1/2 cup red wine. Cover. Simmer until veal is tender, 1 1/2-2 hours.

Stir in 1/2 cup sour cream and reheat. Sprinkle with chopped dill if desired.

Thanks to you both for the "recipes". You both are clearly seasoned cooks. Like Nike you just "do it".

Thanks gardenlad for the other advice too, much appreciated.