6 boneless veal cutlets (or cheaper cuts pounded flat like a cutlet)
1/4 c. salad oil
2 cloves garlic, crushed
1 c. thinly sliced onion
1 jar (3 oz.) sliced mushrooms, drained
1 tsp. salt
1/4 tsp. pepper (white)
1 can (8 oz.) tomato sauce
2/3 c. water

Pound meat until 1/4 inch thick. In large skillet heat oil and garlic on medium heat. Brown 5 minutes. Remove meat. Add onion and mushrooms. Cook until tender. Pour in sauce and water. Return meat to pan. Simmer 30 minutes.