Wipe veal with damp paper towels.
Rub with paprika and salt.
Preheat oven to 350F.
In hot oil in Dutch oven, brown veal well; then remove.
Add onion to pan drippings; saute' until golden —about 5 minutes.
Stir in soup.
Return veal to pan.
Bake, covered, 2-1/2 hours, or until veal is ten- der.
Remove veal to serving platter; keep warm.
Skim fat from liquid in Dutch oven.
Mix flour with 2 tablespoons water.
Gradually stir into liq- uid in Dutch oven; bring to boiling, stirring.
Re- duce heat; simmer 3 minutes.
In a small bowl, gradually stir a little hot gravy into sour cream; then stir into rest of gravy.
Pour into gravy boat, and serve with veal.
Makes 8 servings.