1 1/2 lb. veal steak, 1/4 inch thick
6 tbsp. butter
1/2 lb. sliced fresh mushrooms
1 tbsp. finely chopped onions
3 tbsp. tomato sauce
1/2 c. water
1 tbsp. beef broth
2 tbsp. sherry wine

Slice veal into 1/4 inch wide strips. Brown lightly in 4 tablespoons butter. Season to taste. Place browned meat in a 2 quart casserole. Saute mushrooms and onions in remaining butter for 5 minutes; add tomato sauce, water, beef broth, and wine. Bring to a boil. Pour over meat. Cover and bake for 55 minutes at 375 degrees. Serve over hot buttered noodles. Yields 4-5 servings.