Place the oil in a 9" or 10" round, heavy-bottomed pot and set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the paprika and garlic. Mix in the veal and salt. Lower the heat to medium-low. Slowly, and patiently, cook the veal, stirring occasionally, for 1 hour or until tender. (The natural juices released during cooking will cause the veal to become very tender. However, in the later stages of cooking, you may need to add a little water if the meat begins to stick.) Mix in the sour cream and heat through; adjust the seasoning. Serve the paprikash over egg noodles and sprinkle with chopped fresh parsley.