veal – 750 g pulp of
onion – 1 head
bacon baked pork – 200 g
paprika minced – 1 tbsp. spoon
pepper sweet green and red – on 1 pod
wine sweet – 1/2 cup
The meat cut into cubes of medium size. Onions grate. Peppers remove seeds and cut into strips.
Onions fry on lard until light brown, add the chopped pepper, stir, put the meat and season with paprika and fry quickly over high heat while stirring.
Pour in 1 cup of water or broth and wine, salt, cover and simmer over low heat until cooked meat.