In heated oil cook the onion, then add the veal and keep cooking for around 5 minutes.
Remove the pan from the heat, and add the paprika, Vegeta Gourmet Stock Powder, garlic, pepper and cover this with 800 ml of hot water. Stir and return to mild heat.
When the meat tenderises, add the potato and cook for about 15 minutes more.
After 15 minutes add the wine, tomato puree, 200 ml hot water and cook a few more minutes.
Sprinkle with parsley and serve.
Wine and tomato should be added just before finishing the cooking, as this will then soften the potato, and it will cook quicker.