|Veal||1 Pound, cubed (Lean Breast/ Stew Meat)|
|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Mushrooms||1⁄4 Pound, sliced|
|Carrot||1 Medium, sliced|
|Tomato paste||1 Tablespoon|
|Dried thyme||1 Teaspoon|
|Hot water||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Plain yogurt||1⁄4 Cup (4 tbs)|
|Tomato||1 (For Garnish)|
|Parsley||1 Tablespoon (For Garnish)|
In large frypan, brown meat in hot oil several minutes.
Remove meat; keep warm.
Add onion, mushrooms, and carrot to pan drippings; cook 5 minutes.
Stir in tomato paste; season with salt and pepper.
Add bay leaf and thyme;pour in water and wine.
Return meat to pan; cover.
Simmer about 30 minutes; cool slightly.
Gradually add yogurt; reheat over low heat, if necessary, but do not simmer.
Remove bay leaf; adjust seasonings.