Classic Veal Paprikash with Homemade Galuska

The soul of a good paprikash is patience: sweat the onion slowly over low heat in the lard until golden brown to create a thick, slightly sweet base for the sauce.

Always temper the sour cream mixture before adding it to the sauce: ladle a spoonful of hot cooking liquid into the mixed sour cream, stir until smooth, and only then pour it back into the pot so that it is guaranteed to remain silky and lump-free.

Do not overwork the dumpling dough; it is enough to mix it with a wooden spoon just until it comes together and pulls away from the bowl. Rinse the cooked dumplings with cold water, then toss in a little melted butter.