1.Cut veal into 2.5cm (1-inch) pieces. Toss veal in combined flour and paprika to coat, shake off excess; place in 4.5-litre (18-cup) slow cooker. Sprinkle veal evenly with excess flour mixture.
2.Add onion, garlic and mushrooms to slow cooker; pour over combined stock and paste. Cook, covered, on low, 6 hours.
3.Stir in sour cream; season to taste. Serve sprinkled with parsley.
Suitable to freeze at the end of step 2. Add sour cream when reheating.
Note
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