Updated: Nov 14, 2020
Here is another recipe that was given to me by Ina, the photo is from a few years ago when I made it, I used beef instead of veal. I have also made this with chicken.
2 pounds of veal, beef, or chicken, cubed
2 medium onions, diced
2 large tomatoes, diced
1 cup of dry white wine
1/2 cup beef bouillon
4 tablespoons of unsalted butter
2 tablespoons of lemon juice
2 tablespoons of flour
2 teaspoons of caraway seeds
2 teaspoon of smoked paprika
Salt and Pepper to taste.
In a large bowl toss meats with salt, pepper, and flour.
In a large Dutch Oven, over medium/high heat melt butter, then lightly brown meats in batches, until done, then return all to the Dutch Oven.
Now add onions and tomatoes, cover, reduce heat, and simmer for 10 to 15 minutes.
Next add the balance of ingredients, cover, and simmer for 45 minutes to 1 hour, until meat is tender.
Ina served this in a bowl without anything else but had a small plate, for each guest, of herb roasted potatoes and parsnips. You could add the roasted veggies if you wish to the bowl.