2 veal scallops
1 medium onion, thinly sliced
1 shallot, minced
1 medium tomato, diced
1 tsp Hungarian sweet paprika
1/2 tsp Hungarian hot paprika
1/2 tsp dried marjoram
Olive oil
Heat several tablespoons of olive oil in a large skillet over medium heat. Add the onions and cover. Cook until the onions are soft, stirring occasionally. Add the shallots and sauté until golden. Transfer the onions and shallots to a bowl, leaving the oil in the skillet.
Pound the veal scallops if necessary, then sprinkle them with salt and pepper. Add the scallops to the skillet and sauté until browned, about 1 minute per side, adding more oil if necessary. Remove the veal from the skillet and return the onion mixture to the skillet. Add the diced tomatoes, the paprikas, the marjoram, and some water. Stir while this simmers for 5 minutes, scraping the brown from the bottom of the skillet. Add more water if necessary. Return the veal and any accumulated juices to the skillet and simmer for one more minute, turning the veal to coat it. Serves 2.
Goppie
Pound the veal scallops if necessary, then sprinkle them with salt and pepper. Add the scallops to the skillet and sauté until browned, about 1 minute per side, adding more oil if necessary. Remove the veal from the skillet and return the onion mixture to the skillet. Add the diced tomatoes, the paprikas, the marjoram, and some water. Stir while this simmers for 5 minutes, scraping the brown from the bottom of the skillet. Add more water if necessary. Return the veal and any accumulated juices to the skillet and simmer for one more minute, turning the veal to coat it. Serves 2.
Goppie
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