Veal Goulash

Recipe Ingredients

2 lbs	908g / 32oz	Veal
2		Onions - diced
3 tablespoons	45ml	Fat
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
2 teaspoons	10ml	Paprika
2		Green peppers - sliced
3/4 cup	177ml	Canned tomato sauce

Recipe Instructions

Cut the veal in 1 1/2-inch cubes. Brown the veal and onions in the fat. Add the salt, pepper, paprika, green peppers and tomato sauce. Cover and cook over low heat 1 hour or until veal is tender. Serve with noodles or dumplings. Serves 4 to 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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