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- 3 tablespoons (or more) lard, or 1 tablespoon bacon fat and 2 tablespoons (or more) olive oil
- 2 cups thinly sliced onions
- 1 large shallot, minced
- 2 1/2 pounds 1/4-inch-thick veal scallops
- 1/2 cup canned diced tomatoes in juice
- 1 tablespoon Hungarian sweet paprika
- 1/2 teaspoon Hungarian hot paprika or cayenne pepper
- 1 teaspoon dried marjoram
- 1/2 cup sour cream
Directions:View on Bon Appetit
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