Veal Paprikash

3 tablespoons vegetable oil
Cooking spray
2½ lbs. lean veal tip round roast, cut into 1-inch pieces
1½ cups sliced carrot
1 cup sliced onion
1 ounce garlic clove, minced
¼ cup all-purpose flour
1 tablespoon paprika
½ teaspoon salt
½ teaspoon pepper
1 cup low-salt chicken broth
1 cup fat-free beef broth
Hot cooked medium egg noodles
Chopped parsley (optional)

Preparation

1. Pour 1 tablespoon of vegetable oil in a deep frying pan (or Dutch oven) which has been coated with cooking spray. Over medium-high heat, add veal; cook 5 minutes, browning on all sides. Remove meat from pan; set aside.
2. Pour two tablespoons of vegetable oil in pan over medium heat. Add carrot, onion, and garlic, sauté 10 minutes or until tender. Stir in flour, paprika, salt and pepper. Add broths and bay leaves; stir well. Return meat to pan, and bring to a boil. Cover, reduce heat, and simmer for 1½ hours or until tender, stirring occasionally. Discard bay leaves.
   
3. Serve over noodles; garnish with parsley, if desired.