Ingredients: 2 pounds cubed boneless veal shoulder salt and ground white pepper, to taste 1 1/2 tablespoons paprika, to taste 2 tablespoons butter 1 tablespoon vegetable oil 1 small onion, finely chopped 1 medium tomato, peeled, seeded, chopped 1 large carrot, in 1/4-inch slices 1 green pepper, sliced 1/8 teaspoon dried tarragon 3/4 cup dry white wine 1/2 cup shelled fresh peas chopped parsley, for garnish

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Sprinkle veal with salt, white pepper, and paprika. In a large skillet, heat butter with oil over medium heat and brown veal lightly on all sides. Add onion, tomato, carrot, green pepper, tarragon, and wine. Bring to a boil, cover, reduce heat, and simmer until veal is very tender (about 1-1/2 hours).

Mix in peas and cook, uncovered, 5 to 8 minutes longer, until they are just tender. Salt to taste. Sprinkle with parsley and serve.