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"My husband loves this dish." Submitted by Cynthia Klein of Brooklyn, New York USA

Veal Stew

2 pounds veal stew

2 tablespoons vegetable oil

1 (28-ounce) can crushed tomatoes

1 (8-ounce) can tomato sauce

1 teaspoon minced garlic

1 teaspoon paprika

1 teaspoon minced onion

2 cups water

1/2 teaspoon each fresh rosemary and oregano

1. In a large cooking pot or Dutch oven, cook veal in oil over low heat for about 10 minutes, or until nicely browned.
2. Add the remaining ingredients and bring to a boil over medium-high heat. Reduce heat, cover, and simmer for about 4 hours or until veal is fork-tender. ("You won't need a knife!")

Makes 6 servings.

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