1/2 lb. mushrooms
6 tbsp. butter
4 (1/4 inch) veal steaks
2 tsp. Mei Yen seasoning
2 tsp. onion powder
1/2 tsp. garlic salt
1/4 tsp. rosemary, crushed
1 c. white wine
1 c. sour cream

Saute mushrooms in butter and remove. Leave butter in pan. Brown veal steaks very well in butter. Sprinkle with Mei Yen while they brown. Combine onion powder, garlic salt, rosemary and wine; pour over veal in pan. Cover and simmer 30 minutes. Blend in sour cream, add reserved mushrooms, heat for 1 minute longer. Do not boil. Serves 4.