RECIPE
Ingredients
2 tablespoons or more olive oil
2 cups diced onions
2 1/2 pounds veal shoulder cut into about one inch or bite sized pieces
2 large tomatoes, cut into quarters
3 tablespoons Hungarian sweet paprika
3 cloves garlic
2 tablespoons caraway seeds
1 cup white wine
1 large or 2 small red peppers, cut into chunks
Salt and pepper to taste
DIRECTIONS
1. In a heavy cast iron pot place onions and olive oil. Add more olive oil if necessary so that the onions are covered. Cook over medium heat until the onions are soft, stirring occasionally, about 10 minutes.
2. Add the veal and cook for another 5 minutes.
3. Add the other ingredients; tomatoes, paprika, caraway seeds, garlic,white wine and red pepper. Cover and simmer for one hour checking occasionally to make sure it is not boiling. If it is too watery, simmer uncovered for about 15 minutes. Add salt and pepper to taste.