1 1/2 lb. veal steak, 1/2 inch thick
1 tsp. salt
1 tsp. paprika
1/2 c. salad oil
4 tbsp. lemon juice
1 clove garlic, minced
1 tsp. dry mustard
1/2 tsp. sugar
1/4 c. flour
1/4 c. shortening
1 med. onion, thinly sliced
1 sm. green pepper, cut in strips
1 1/4 c. canned bouillon or consomme
1/4 lb. mushrooms
1 tbsp. butter

Slice veal into serving pieces and place in a single layer in a shallow dish. In a small bowl, combine salt, paprika, oil, lemon juice, garlic, mustard, and sugar; pour over veal. Place in refrigerator for at least 15 minutes.

Remove veal from sauce and lightly coat with flour. Brown veal in hot shortening in a skillet over medium heat (about 15 minutes). Add onion and green pepper.

Combine bouillon with remaining sauce that veal was marinated in; pour over veal in skillet. Cover and cook over low heat until veal is very tender (about 40 minutes). Clean and slice mushrooms. Saute mushrooms in butter in a shallow saucepan over low heat until tender (about 10 minutes). Add sauteed mushrooms to veal and cook 5 minutes longer. Serves 6.