Place the meat cubes in a mixing bowl, Season with salt, pepper and paprika and mix well. Leave to stand for 30 minutes. Melt half the butter in a frying pan and cook the onion until transparent, about 5 minutes. Add the veal and bay leaf to the frying pan. Cook the meat until browned. Lower the heat to a bare simmer and cook the meat until very tender. Ten minutes before serving, stir in half the cream, and bring to a boil. Cook until thickened. Season with salt and pepper and squeeze several drops of lemon juice into the sauce. Heat the remaining crÅme fraöche separately in a double boiler. Just before serving, stir the remaining cream into the meat. Transfer the stew to a serving platter. Serve with buttered green beans and corn. Serve with lemon wedges. Do not cook this dish over high heat.
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3/4 lb veal eye of the round, cut into 1-inch cubes
