Sprinkle the cutlets with salt and brown them lightly in 3 tablespoons of oil, using a heavy skillet.

Remove them to a side dish.

Saute the chopped onion in the same pan, adding more oil if needed.

Stir in the paprika and 1/2 cup of water. Simmer briefly for two or three minutes, then put the meat back into the pan along with the green pepper and tomatoes.

The sauce should barely cover the meat.

Simmer for about 15 minutes, turning the meat once.

Remove from the heat.

When the sauce is cooled, mix 2 tablespoons of it into the sour cream, then pour the mixture slowly into the sauce.

Taste for seasoning, and if it seems too thick add some water a spoonful at a time

Put back on the heat and simmer for 3 to 5 minutes.

Serve each guest one or two pieces of meat and some some dumpling or rice and the sauce spooned over both