1 1/2 lbs. veal stew pieces, trimmed and flattened
2 tbsp. each olive oil and butter
1 lg. onion, quartered and thinly sliced
1/2 lb. mushrooms, sliced (optional)
2/3 c. Marsala
1 can condensed cream of mushroom soup
1 tbsp. paprika
1/8 tsp. salt
1/2 tsp. black pepper
1 tsp. thyme

Brown half the veal in a large heavy pan over high heat, using half of the oil and butter. Stir and turn constantly, cooking only enough to sear the meat. Transfer to a large bowl and repeat with remaining veal and adding butter and oil as needed. Remove meat. In same pan, saute sliced onion over medium heat until well softened. Add optional mushrooms. Continue cooking for several minutes until liquid is mostly evaporated.

In small bowl, blend soup with marsala, paprika, salt, pepper and thyme and stir until smooth. Add veal to cooked onions and pour sauce over all. Bring to a simmer, stirring to mix evenly. Cover pan loosely to permit slow evaporation. Turn heat down to very low and let mixture bubble gently for at least an hour, turning collops once or twice. Veal should be tender and the liquid reduced to a finished sauce. Accompany with fluffy white rice and a green vegetable. Serves 4.