Heat 1 tablespoon of salad oil in a 5-quart Dutch oven over medium-high heat.

Brown the veal cubes on all sides.

Remove the veal and drain on a paper towel-lined tray.

Reduce the heat to medium.

Sauté the sliced onion and paprika for 5 minutes.

Stir in the all-purpose flour and pepper.

Add the beef broth, Worcestershire sauce, carrot, and browned veal.

Bring to a boil, then reduce heat and simmer for 30 minutes, or until the veal and carrot are tender.

Stir in the minced green pepper and simmer for 5 minutes, or until tender.

Toss the cooked rice with minced parsley.

Serve the veal paprika over the parsley rice.