Gypsy Cutlets (Zigeunerschnitzel)

8 veal escalopes
Seasoned flour
3 tablespoons butter or margarine
1 onion
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons flour
1 tablespoon paprika
1/2 to 1 cup beef stock
1/2 cup plain yogurt

Trim escalopes to remove any fat. Pound with a meat mallet if desired. Dredge in the seasoned flour and shake off the excess.

Melt butter or margarine in a large frying pan or sauté pan and, when foaming, place in the escalopes. It may be necessary to cook them in two or four batches. Lower the heat and brown slowly on both sides for about 8 minutes in total. Remove and keep warm.

Slice onion thinly and add to the frying pan. Add the pepper slices and sauté for about 3 minutes. Remove and set aside with the veal.

Add flour to the frying pan and allow it to cook slowly until golden brown. Add paprika and cook for 1 minute.

Whisk in the stock gradually to prevent lumps and bring to a boil. Replace veal and vegetables, cover and cook for 10 minutes, or until the veal is tender. Remove veal and sauce with vegetables to a serving platter.