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Ingredients
Ingredients: 500 g lean stewing veal 1 tablespoon polyunsaturated oil 1 large onion, finely chopped 1 clove garlic, crushed 125 g button mushrooms, sliced 2 teaspoons ground paprika 1/2 teaspoon dried caraway seeds 2 large tomatoes, peeled and chopped 1Jablespbon tomato paste (no added salt) 3/4 cup (190 mL) chicken stock 3 tablespoons dry white wine Freshly ground black pepper 1 tablespoon corn flour blended with 1/2 cup (125 g) low fat unflavoured yoghurt

Instructions
In our tasty ragout the meat is gently simmered giving a hearty and wholesome dish. How to cook: 1. Trim meat of all visible fat. Cut into 2.5 cm cubes and set aside. 2. Heat oil in a large saucepan. Cook onion, garlic and mushrooms for 2-3 minutes. Add meat and cook for 3-4 minutes, tossing until browned on all sides. 3. Add paprika and caraway seeds and toss through meat mixture, Combine tomatoes, tomato paste, stock and wine and pour into pan. Season to taste with pepper. Bring to the boil, reduce heat and simmer covered for 11/2 hours or until meat is tender. 4. Remove pan from heat and whisk in corn flour mixture. Cook over low heat for 3-4 minutes or until sauce thickens. 897 kilo joules (215 calories) per serve Medium Fat 6.0 g Medium Cholesterol 93 mg High Fibre 3.9 g Low Sodium 127 mg