1 1/2 to 1 3/4 lbs. noisette of veal (4 to 5 slices per person)
2 oz. oil or cooking fat
3 1/2 oz. onions
Salt, paprika
7 oz. green peppers
3 1/2 oz. tomatoes
1/2 oz. tomato paste
flour
1 1/4 lb. potatoes
Oil

First prepare the basis for this Hungarian style dish as follows: chop up the onions, fry them quickly in a small quantity of oil or cooking fat, add a pinch of paprika and a little water, sprinkle with salt, bring to boil and cook until the liquid is well reduced. Core the green peppers, cut them into rings, thin the tomato paste with a little water, and add these ingredients to the basic gravy which you have just prepared. Continue cooking until all the ingredients are tender, then pass it through a sieve; set aside and keep it hot.

Wash and wipe dry the meat, cut it into slices, beat out a little, sprinkle with salt, and fry rapidly on both sides in a little hot oil or cooking fat. Add them to the hot gravy, bring to boil, and keep the dish hot until you have prepared the sauteed potatoes, as follows: boil the potatoes in their skins, peel them while still hot, cut them into rounds, and saute them, with a little salt and chopped parsley, over high heat in a small quantity of hot oil or cooking fat. Heap the potatoes in the middle of a hot dish, arrange the cooked meat around them, pour the gravy over the meat, and serve immediately, decorated with green peppers cut into rings, and slices of tomato.

This dish is only nice if freshly prepared, and avoid making it too rich.