Hungarian Veal
Ingredients
- 1 tablespoon oil
- 1 1/4 lb lean veal cut into cubes
- 1 onion sliced
- 3 teaspoons paprika
- 1 green pepper seeded and chopped
- 2 oz button mushrooms sliced
- 1/2 pint tomato juice
- 3 floz beef stock
- 1/2 teaspoon sugar
- salt and pepper
- grated nutmeg
- 1 bay leaf
- 4 tablespoons natural low-fat yogurt
- chopped parsley to garnish
Instructions
- Heat the oil in a large frying pan, add the veal and fry for 5 minutes. Add the onion and fry for 2-3 minutes.
- Stir in the paprika and cook for 1 minute. Add the green pepper, mushrooms, tomato juice, stock, sugar, salt, pepper and nutmeg to taste, and the bay leaf.
- Bring to the boil, stirring, then transfer to a 1.75 litre/3 pint casserole.
- Cook in the oven for 1 - 1 1/2 hours. Stir in the yogurt just before serving. Garnish with chopped parsley.
- For an authentic flavour use genuine rose paprika. This popular spice is obtainable from some Middle European delicatessens in several
- different strengths, depending on which portion of the capsicum pod was used.
Notes
Oven temperature: 180°C, 350°F, gas 4.
Calories: 284 kcal
Carbohydrates: 9 g
Protein: 30 g
Fat: 14g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 117 mg
Sodium: 183 mg
Potassium: 815 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 504 IU
Vitamin C: 42 mg
Calcium: 76 mg
Iron: 2 mg