In fact, the hardest thing about this stew was deciding what to put in it. Some people use green peppers and tomatoes while others omit one or both. I had both on hand so I decided to use them both and it was a nice way to lighten a predominantly meat stew. Serve with rice, noodles, or Hungarian dumplings.
* 3 Tablespoons vegetable oil
* 2 medium onions, chopped
* 2 cloves garlic, minced
* 2 pounds veal shoulder, cut into 1-inch cubes
* 2 green bell peppers, seeded and cut into thin strips
* 2 Tablespoons paprika
* 1 teaspoon cayenne
* 1 can (15 oz.) diced tomatoes in their juice, pureed in a blender or food processor
* approximately 1 1/2 cups beef broth
* salt and pepper
* sour cream, for garnish (optional)
Heat the oil in a large saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onion begins to brown. Add the veal and cook until the meat is browned.
Add the bell peppers, paprika and cayenne and stir until combined. Add the pureed tomatoes and just enough beef broth to cover the meat. Reduce the heat to medium low and simmer, partially covered, until the meat is tender, about one hour. Salt and pepper to taste.
Place in individual serving bowls and top with sour cream, if desired.