1 1/2 lb veal shoulder or leg, 1 large red onion, 4 tablespoons oil, 1 level tablespoon sweet paprika, 1 green pepper and tomato each, 2 cloves of garlic, 1/2 teaspoon ground caraway seeds, 1 teaspoon salt, 1/2 teaspoon red cherry pepper paste
for the paprikash:
3/4 cup sour cream, 1 teaspoon flour
Cut the meat into 3/4” cubes and finely chop the onion. Sauté the onion over the oil, add the meat cubes. Cook stirring until all the meat surfaces turn white. Sift on the paprika. Put in the pepper and the tomato, cleaned and cubed, add the crushed garlic and the caraway seeds. (Originally, no garlic or caraway was used to prepare this dish, but they greatly add to its flavor.) Add the salt and the cherry pepper paste. Pour a bit of water under it and cook, covered, for about 1 1/2 hours until tender. Replace the
evaporated water only by small amounts. By the end it should have a thick, creamy sauce. This is now veal ragout. To prepare the paprikash, thicken the sauce with the smooth mixture of sour cream and flour.
Preparation time: 2 hours
One serving: 1848 kJ/442 kcal