6 veal cutlets
Salt & pepper
1/2 c. flour
2 tbsp. butter
2 tbsp. salad oil
8 oz. fresh mushrooms, sliced
1/2 c. sweet Marseille
1/2 c. beef broth (1 beef cube, dissolved)
2 tbsp. butter

Pound meat until 1/4 inch thick. Season with salt and pepper; coat with flour. Melt 2 tablespoons butter with oil in skillet. Brown cutlets on each side. Remove meat and pour 1 tablespoon fat from the skillet. Add mushrooms, wine and 1/4 cup of the broth. Heat to boiling; boil 1 to 2 minutes, scraping bottom of skillet with spoon to remove brown particles. Return meat, heat to boiling. Cover and simmer 30 minutes. Baste meat twice with liquid. Place meat on warm platter. Add remaining broth to skillet; heat to boiling. Boil and stir until liquid is syrup consistency. Stir in 2 tablespoons butter until melted. Pour over meat. Serve with noodles.