6 onions, sliced thin
1/4 c. vegetable oil
2 garlic cloves, minced
2 tbsp. sweet Hungarian paprika
1 1/2 tsp. salt
3 lbs. boneless veal shoulder, cut into 1-inch cubes
6 canned plum tomatoes, seeded and chopped
3 green bell peppers
3 red bell peppers
1 lb. mushrooms

In a large flame-proof casserole, cook the onions in oil over moderate heat, stirring, for 8 to 10 minutes, or until golden, and remove the casserole from the heat. Add the garlic, paprika, salt, and veal, combine the mixture well, and cook it in a preheated 325 degree oven, stirring occasionally, for 30 minutes.

Stir in the tomatoes and bake the stew, stirring occasionally, for 30 minutes. Stir in 2 of the green peppers, chopped fine, 2 of the red peppers, chopped fine, and 3/4 pound of the mushrooms, chopped fine, and bake the mixture for 30 minutes. Add the remaining green and red peppers, both cut into 3/4 inch pieces, and the remaining 1/4 pound mushrooms, quartered, and cook the stew, stirring occasionally, for 30 minutes.

Transfer the casserole to the top of the stove and reduce the sauce over moderate heat, stirring, for 15 minutes, or until thickened. Serves 6.