|Veal||1 Pound, cut into cubes (450 Gram)|
|Lard||1 Ounce (25 Gram)|
|Onion||1 Large, skinned and sliced|
|Green pepper||1 Large, seeded and sliced|
|Paprika pepper||30 Milliliter (2 Tablespoon)|
|Tomatoes||8 Ounce (226 Gram / 1 Can)|
|Chicken stock||1⁄2 Pinch (300 Milliliter)|
|Dried sage||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Freshly ground pepper||To Taste|
|Cornflour||15 Milliliter (1 Tablespoon)|
|Soured cream||5 Fluid Ounce, stirred (142 Milliliter)|
Fry the veal in the fat in the uncovered pressure cooker until it is well browned.
Remove the meat from the cooker.
Add the onion and pepper and cook until the onion is soft.
Stir in the paprika and cook for 1 minute.
Add the tomatoes with juice, stock, nutmeg, sage, salt and pepper.
Return the meat to the cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for 20 minutes.
Reduce pressure quickly.
Blend the cornflour to a smooth cream with a little cold water and stir in a little of the cooking liquid.
Add the mixture to cooker, bring to the boil uncovered, stirring until the sauce thickens.
Serve with soured cream and boiled rice.