1 1/2 lbs. veal, cubed
1 lg. onion, chopped
2 tbsp. lard
1 tsp. salt
1 tsp. paprika
1/4 tsp. black pepper
2 or 3 green peppers

Brown chopped onion in fat. Add salt, pepper and paprika. Add cubed veal and 1/2 cup water. Cook very slowly for 1 hour. During last 10 minutes of cooking add green peppers which have been cut to 2 inch pieces. Cook until tender. Serve with riced potatoes. Hungarians and Windish eat it with natural gravy. However, gravy may be thickened very slightly with about 1/2 teaspoon cornstarch.

(This was tried by myself and it is very good.)