Veal for scaloppine enough for your family
Flour
1 tbsp. cornstarch
1 beef bouillon cube
1 can sliced mushrooms
1 1/2 c. marsala wine
Olive oil
Piece of fresh garlic
Salt and pepper

Coat veal with flour; brown in a large skillet in olive oil and a piece of garlic. Remove from heat. Make 1 cup of hot water; add beef bouillon cube. Slowly add cornstarch; mix well. Add mixture to veal; add mushrooms, marsala, salt and pepper to taste.

Cover and cook 10 minutes on low heat. Stir occasionally. Serve with fresh fettucini with cheese and cream or a fresh vegetable.