Cut the medium-sized veal into chunks. Cut the onion lengthwise into quarters, then slice thinly. Cut the bacon very finely.

Place the lard in a deep, heavy-bottomed skillet and melt the fat completely over low heat. Remove the greaves, they will not be needed. Put the onion in a pan with the melted fat, and fry it on the same low heat, stirring, until it is slightly golden brown.

Flatten the onion layer, carefully place the pieces of veal on top of it, salt and cook, turning the pieces over, until the meat grabs and turns white. Season with sweet paprika and stew being careful not to brown the onion too much a lot of juice should come out of the meat. If the juice is not enough, add the broth. Turn the meat from time to time. Stew for 30-40 minutes.

For seasoning, add sifted flour and a little salt to sour cream, beat with a whisk so that there are no lumps, and leave for 10 minutes. Then season the contents of the frying pan with sour cream and flour, heat it and serve hot.