Veal and mushroom casserole

Cook the veal, in batches, in a heated large non-stick saucepan until browned. Remove the veal from the pan. Cook the onion and garlic in the same pan, stirring, until the onion is soft. Add the paprika, cook, stirring, until fragrant.

Return the veal to the pan; add the tomato, paste, stock and water. Bring to the boil then simmer, uncovered, for about 45 minutes or until the veal is tender. Add the mushrooms and simmer, uncovered, for a further 10 minutes or until tender; stir in oregano.

Meanwhile, add the rice to a large pan of boiling water, boil, uncovered, until just tender; drain.

Serve casserole with rice and steamed squash and sugar snap peas, if desired.

COOK'S NOTE: Casserole can be served with pasta instead of rice.