3/4 lb. stew veal meat, cut in 3/4-inch cubes
1 lg. onion, sliced
2 tsp. paprika
2 tbsp. all-purpose flour
1 c. beef broth
1/2 tsp. Worcestershire sauce
1 lg. carrot, cut in 1/2-inch pieces
1 green pepper, chopped
2 c. hot cooked rice
2 tbsp. chopped parsley

Over medium-high heat, in 5-quart Dutch oven, heat 1 tablespoon salad oil; brown veal on all sides. Remove and drain on paper-towel-lined tray.

Reduce heat to medium. Saute onion and paprika 5 minutes. Stir in flour and 1/8 teaspoon pepper; add broth, Worcestershire, carrot and veal. Bring to boiling; simmer 30 minutes, or until veal and carrot are tender.

Stir in green pepper; simmer 5 minutes or until tender. Toss rice with parsley; serve with veal. Makes 4 servings, 275 calories each.