Veal cutlets (boneless are best)
Olive oil
Salt & pepper
Butter
Flour
Parsley
3 cloves of garlic
1 med.-lg. onion
Turmeric
White sauterne
1 can tomato sauce
Water
1 lb. sliced mushrooms
3/4 tsp. oregano (fresh if available)
3/4 tsp. rosemary
3/4 tsp. marjoram
3/4 tsp. thyme
1/4 tsp. Italian seasoning
Peas

Put some olive oil in a large frying pan and heat well. Use enough so that it more than covers the bottom of the pan. Season the veal cutlets with salt and pepper, rub them with butter and cut them up in small pieces. Flour them by shaking them in a paper bag with flour in it. Brown meat in oil on both sides over medium-high heat.

Chop a handful of parsley (or more), 3 small cloves of garlic (not too much) and 1 medium to large onion. Add these and a little turmeric, if desired, to meat and let simmer for a few minutes. Then add white sauterne wine and don't be afraid to add a lot. Let simmer a few minutes. At this time add all your other seasonings. Then add 1 can of tomato sauce and 1 can of water. Add the sliced mushrooms. Cover pan and let simmer for about 3 hours or more. About the last 10 minutes add green peas if you have leftovers, or a can or frozen.