|Black pepper||1 Teaspoon|
|Paprika pepper||2 Teaspoon|
|Rolled, boned veal shoulder roast||3 Pound|
|Stock/Water||1 1⁄4 Cup (20 tbs)|
|Tomato paste||3 Tablespoon|
|All purpose flour||1 1⁄2 Tablespoon|
Peel and chop the onions.
Heat the oil in a flameproof casserole.
Add the onion and fry for 5 minutes.
Stir in the salt, pepper, marjoram and paprika.
Lay the veal on the onion and pour in half the stock or water.
Cover and braise in a moderate oven (350° F) for 1 1/4-1 1/2 hours, or until the veal is tender.
Mix together the tomato paste, flour and remaining stock or water in a saucepan.
Transfer the veal to a carving board.
Cut into slices and arrange on a bed of freshly cooked mixed vegetables.
Blend the onion mixture in a blender and add to the saucepan.
Bring to the boil and simmer until the sauce thickens, stirring all the time.
Pour into a warmed sauceboat and serve with the meat.
Accompany with boiled potatoes.