Veal Paprika

4 x 175 g/6 oz pieces fillet of veal
1 tablespoon lemon juice
4 tablespoons tomato purée
3 teaspoons paprika
300 ml/1/2 pint plain low-fat yogurt
salt
freshly ground black pepper

Put the veal fillets on the rack of a grill pan. Cook under a fairly hot grill for about 5 minutes on each side (depending on the thickness of the fillets), spooning over lemon juice to prevent burning.

Mix together the tomato puree, paprika and remaining lemon juice and heat gently. Remove from the heat and stir in the yogurt and salt and pepper to taste.

Put the fillets of veal on to a heated serving plate and pour the sauce over.

SER VES 4