1 tablespoon olive or canola oil
1 1/2 pounds lean veal, cut into M-inch cubes
1 large onion, coarsely chopped
2 tablespoons paprika
1/8 teaspoon cayenne pepper
1 1/2 cups fat-free chicken or veal stock
1 tablespoon white vinegar
Preheat oil in skillet over medium heat 2 minutes; add veal and brown on all sides. Remove veal to heated platter; keep warm.
Add onion, paprika and cayenne; cook and stir 2 minutes. Return veal to skillet; stir to coat with onion and paprika mixture. Stir in stock. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 1 to 1 1/2 hours, until veal is tender. If desired, remove cover last 15 minutes of cooking to reduce liquid.
Stir in vinegar just before serving.