3 lbs. veal or sirloin, sliced 1/4 inch thick
1/2 c. flour
1 c. freshly grated Parmesan cheese, divided
1 tsp. salt
1/8 tsp. pepper
2 tsp. paprika
1 clove garlic
3 tbsp. olive oil
1 (6 oz.) can sliced mushrooms or 1 1/3 c. sliced fresh mushrooms
1 beef bouillon cube or 1 c. canned bouillon
1/2 c. white wine
1 tbsp. lemon juice
1/2 stick butter
1/4-1/2 c. chopped green pepper
Parsley

Cut meat into 2 inch wide strips. Combine flour, 1/2 cup cheese, salt, pepper, and paprika. Dredge meat in flour mixture and pound thoroughly. In a skillet, crush garlic; then add olive oil and meat. Brown meat and place in a baking dish. Drain mushrooms and reserve liquid. Add water to mushroom liquid to make 1 cup, heat to boiling, add bouillon cube, and dissolve.

Remove from heat, add wine and lemon juice, and pour over meat. Bake at 350 degrees for 30 minutes. Saute green pepper and mushrooms in butter, pour over the meat and sprinkle with remaining Parmesan cheese. Bake 15 minutes. Garnish with parsley. Serve with buttered green noodles. Serves 8. May be frozen before or after the first baking.