2 ½ lbs boned veal (or braising steak)
2 spanish onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons lard
2 level tablespoons paprika
1 bay leaf
1 generous pinch each marjoram, thyme
Salt and freshly-ground pepper
1 lb. button mushrooms, sliced
2 red peppers, diced
2 green peppers, diced
1 tin tomatoes
½ pint sour cream
Sauté finely-chopped onions and garlic in lard in a large flameproof casserole until transparent. Cut meat into 2-inch cubes; add to casserole and sauté until golden on all sides. Sprinkle with paprika; add bay leaf and herbs and simmer gently for 10 minutes.
Season to taste with salt and pepper. Top with sliced mushrooms, diced peppers and peeled tomatoes. Cover casserole, bring gently to the boil and simmer gently in a very slow oven (290° F) for at least two hours, or until tender. Serve with sour cream.
Great Dishes of the World