1/4 c. oil and butter, mixed
1 1/2 to 2 lb. veal cutlets, cut into 1-inch pieces
1 envelope onion soup mix
1/4 c. dry red wine
1 (8 oz.) can mushroom pieces
1 clove garlic, minced
2 tbsp. flour
2 c. water
2 tbsp. chopped parsley

Warm oil and butter mixture. Brown veal, add mushrooms and garlic. Remove meat. Sprinkle parsley over meat. Stir flour into pan of oil, butter and mushrooms. Add soup, water and wine. Stir and mix well. Add meat. Cover and simmer until meat is tender--45 minutes to 1 hour. Serve over buttered noodles sprinkled with parsley. Serves 6 to 8.