3 lbs. veal or lamb or chicken
3 oz. lard
1 lb. onions
1 oz. paprika
3 green peppers
3 tomatoes
3 1/2 gills sour cream
Salt and garlic

Heat the lard. Fry the finely chopped onions a golden brown, add the paprika and (if desired) a minute quantity of garlic. Cut the meat into dice and stew with these ingredients over a quick fire until the water has evaporated. Then add 3 slices green peppers and tomatoes. Stew until the meat is tender. Stir a little flour into the sour cream, add it to the meat and bring to boil again. Serve with gnocchi or spaghetti or boiled potatoes. The flavor is more delicate if sweet cream is used instead of sour.