1 1/2 lbs. thinly sliced veal
1/4 c. olive oil
1/2 lb. fresh sliced mushrooms
2 cloves of minced garlic
1/2 c. dry vermouth
1 can undrained tomatoes, small
1 med. sliced onion
1/4 c. sliced green pepper
Salt and pepper to taste
2 tbsp. parsley
Romano cheese

Pound veal and dredge in flour. Heat oil, brown meat, add mushrooms, and balance of ingredients. Bring to boil and simmer for 30 minutes. Serve over cooked spaghetti, add Romano.