2 med. green peppers, cut into bite size pieces
1 med. onion, chopped
1 garlic clove, minced
1 lb. veal for stew, cut into 1" chunks
1 c. bottled spaghetti sauce
2 tsp. paprika
3/4 tsp. salt
1/2 tsp. caraway seeds, crushed (optional)
1/4 c. sour cream (optional)

1. In 2 1/2 quart casserole, cook peppers, onion and garlic, covered, on High 4 to 8 minutes until tender-crisp, stirring once during cooking.

2. To vegetables in casserole, add veal and remaining ingredients except sour cream. Cook, covered on Medium (50% power) 25 to 35 minutes until veal is tender, stirring twice during cooking. If you like, stir in sour cream. Cook 1 to 2 minutes until hot. Let stand 5 minutes. Makes 4 servings.

CHICKEN GOULASH VARIATION: In Step 1, cook vegetables 8 to 10 minutes until tender. In Step 2, use 1 pound boneless, skinless chicken cutlets, cut into 1" chunks in place of veal. Cook on High 6 to 8 minutes until tender.

Each Serving: about 220 calories, 7 g fat, 98 mg cholesterol, 815 mg sodium for veal without sour cream. Add 220 calories, 5 g fat, 65 mg cholesterol, 785 mg sodium for chicken without sour cream.