3 lbs. onions
1/2 c. fat
3 lbs. veal shoulder
4 tbsp. paprika
1 bay leaf
2 finely chopped cloves of garlic
2 qt. stock or consomme
2 finely chopped, peeled tomatoes
Salt and pepper to taste

Boil sliced onions in 1/2 cup fat until yellow, add and brown veal. Cut in 1 inch cubes. Mix in rest of ingredients. Cover. Let simmer until meat is tender. Remove bay leaf. Serve with noodles.