Ingredients

1 lb. veal for stew, cut in 1-inch cubes
2 cups water
1 teaspoon salt
3 carrots, pared and cut in quarters
1/2 lb. green beans
2 large stalks celery, cut in 1/2-inch slices
3 tablespoons butter
2 tablespoons flour
1/2 teaspoon curry powder
Cooked rice
Fresh parsley, snipped

Directions

Put veal into a large saucepan with water and salt. Cover, bring to boil then reduce heat and simmer 1 hour. Add carrots, green beans and celery. Cover, bring to boil, and simmer 1 hour or more until meat is tender. Remove meat and vegetables with a slotted spoon from broth and set aside. Reserve the broth. Heat butter in a saucepan. Blend in flour and curry powder. Heat until bubbly. Add reserved broth gradually, stirring until smooth. Bring to boil, stirring constantly, and cook 1 to 2 minutes. Mix in meat and vegetables. Heat thoroughly. Serve over rice and sprinkle with parsley.

Each serving contains 366 calories, 15 g fat, 31 g carbohydrate, 510 mg sodium, 102 mg cholesterol.