You can make this with lamb or beef, too. The tougher (cheaper) cuts work best - ask the butcher for stew meat. Nandor used chunks of veal shank and some pieces of veal bone for flavor. First sautee white onions until almost soft, then add more paprika than you think you'd ever need. Stir well, then turn up the heat to add the meat to brown it. Add your tomatoes. Of course fresh is best - we were lucky to find some nice soft tomatoes at the Brentwood Farmers Market. Then just turn it down and let it simmer until delectable.
I ate mine over arugula and Nandor had some with spelt pasta.
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