Boil the veal and cut it into bits. Strain the broth.
Chop the onions finely and saute in the oil. Add the chopped carrot, peas (thawed beforehand) and paprika.
Stir. Add the veal, season with salt and add 7-8 black pepper peppercorns.
Pour in some of the broth and leave the dish to simmer on low heat.
When the dish is left in just oil, add the flour, dissolved in a little water. Thicken the dish and remove from the stove.
Before serving, sprinkle with chopped celery.