Hungarian veal

1) Heat oil in a saucepan and fry onion until golden.
2) Add paprika, fry for 1 minute. Stir in tomatoes and their juice, tomato puree, sugar and seasoning. Bring to the boil and simmer, uncovered, for 15 minutes.
3) Meanwhile, coat the veal in well seasoned flour. Heat butter in a frying pan, fry veal for 5-8 minutes on each side, till the juices run clear. Remove from the pan and keep hot.
4) Add red pepper to veal pan and fry for 3 minutes. Pour in wine, stirring to dissolve any sediment, then add to tomato mixture, with the parsley.
5) Pour into a serving dish and arrange veal on top.