1 lb. veal round steak
1 can (22 oz.) tomato sauce
1/2 c. flour
1/2 clove garlic
1/4 c. olive oil
1/2 lb. fresh mushrooms
1 lb. egg noodles or other pasta
3/4 tsp. Accent
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1/4 tsp. dried parsley flakes
1/4 c. butter
1/4 c. capers

Wipe with damp cloth one pound veal round steak cut 1/2 inch thick. Pound with meat hammer or back side or meat cleaver until thin. Trim fat and cut into 1 inch pieces. Coat evenly with mixture of 1/2 cup flour, 3/4 teaspoon Accent, 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside.

Saute 1/2 clove of garlic sliced in 1/2 cup of olive oil. Add veal and brown slowly. Take 22 ounces of tomato sauce, 1 teaspoon salt, 1/4 teaspoon dried parsley flakes, 1/2 teaspoon oregano, 1/8 teaspoon pepper, combine and add to veal slowly.

In separate skillet, thin slice one medium onion. Wipe and slice 1/2 pound of fresh mushrooms and saute in 1/4 cup butter until lightly browned. Add contents of skillet and 1/4 cup capers to veal. Cover skillet and simmer 25 minutes or until tender.