|Veal shoulder/Veal leg||2 Pound|
|Sour cream||2 Cup (32 tbs)|
Fry the chopped onion until it turns yellow, add the red paprika and a little water and cook for a few mins.
Then add the well washed veal, cut in large cubes, salt and stew.
Stir often and as it stews in its own juice, add water when necessary.
When the veal starts to get tender, add the slices of green paprika and tomato (lecso in winter), and stew until tender.
Add the sour cream mixed with flour and boil well.
Thimble dumplings (galuska) or steamed rice is used for garnishing.