Hungarian Veal Stew (Porkolt) - cooking recipe

Ingredients

2 lbs lean veal
1 tablespoon paprika
1/2 cup water
2 tablespoons lard
2 onions, finely chopped
1 tomatoes, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation

Cut the veal into cubes.
Heat the lard in a sauce pan, then add the onions and saute them until they have colour.
Remove the pot from the heat, then stir in the paprika. Add the meat and tomato to the pan mixing well.
Return the pot to the heat and brown the meat quickly, stirring often.
Mix in the water, salt and pepper. Cover and simmer until the meat is tender, stirring occasionally.
Serve with rice or noodles.