2 lb. veal stew meat, cubed
2 onions, chopped
Safflower oil
Hungarian paprika
1 green pepper
Peppercorns and salt
Tomato and tomato paste

Prepare the onions in a pan with safflower oil. Cook over low heat, keeping onions moist, for about 10 minutes, covered. Cook only until the onions are translucent, not brown. Stir often.

Wash the veal under running water in a strainer and shake off excess water. OFF THE FLAME. Add 1 tablespoon Hungarian paprika (paprika will burn if pot is on stove). Put the onion-paprika mixture in a big pot, add the veal and mix meat and paprika-onions well.

Cook on medium about 5 minutes until meat gets brown in color. Add 5 whole peppercorns to the stew, then cover the pot without adding any water. Let simmer for about 15 minutes. Add 1 teaspoon salt. Add 1 skinned whole tomato and 1- 2 teaspoons tomato paste. Cook 15-20 minutes more and then add 1 green pepper, cut up into slices. Cook another 15-20 minutes.

Mix sour cream and 1 teaspoon of flour in a dish until very smooth. Then add a little hot sauce to the cream mixture. Then add the sour cream mixture slowly to the pot through a strainer to catch any lumps.