2 pounds veal shoulder, cut into 1.5-inch cubes

4 tablespoons lard

2 cups finely-chopped onions

1/2 teaspoon finely-chopped garlic

1 tablespoon sweet Hungarian paprika

3 medium fresh, ripe tomatoes, peeled, seeded and coarsely chopped; or an equivalent amount of canned, drained tomatoes

1 medium green pepper, with seeds and ribs removed, coarsely chopped (about 1/4 cup)

Salt

 

In a heavy, 4- or 5-quart saucepan, melt the lard over medium heat, then add the onions and garlic. Cook them for 8 to 10 minutes, or until the onions are lightly coloured. Off the heat, stir in the paprika, continuing to stir until the onions are well coated, then stir in the veal. Cover tightly, turn the heat to its lowest point and simmer for 1/2 hour.

 

Sir in the tomatoes and cook, covered, for 1/2 hour longer, stirring occasionally. Then add the green peppers. Cook, covered, 1/2 hour more, again stirring occasionally, or until the veal is tender. The tomatoes will provide sufficient liquid. Taste for seasoning. Serve with boiled potatoes, dumplings or noodles.

 

NOTE: The sauce in veal pörkölt is like a thick gravy. Do not thin.