Veal
1/2 tsp. salt
2 tbsp. butter
1/4 c. white cooking wine
3 tbsp. flour
1/2 tsp. garlic salt
2 tbsp. oil
1 lg. can mushrooms, drained (reserve juice)
1/4 c. water

Mix garlic salt, flour and salt. Dust veal in the seasoned flour. Heat butter and oil in skillet. Add meat and brown on both sides quickly. Add 1/4 cup water and wine to meat. Cover and simmer 15 minutes. Stir 1/2 cup juice (from mushrooms) into flour. Remove meat from skillet. Add flour mixture to skillet, cook until medium thickness. Add mushrooms and meat. Heat. Serve with cooked egg noodles.