1 1/2-2 lb. veal steak, cut 1/2" thick
Flour
3 tbsp. unsalted butter
2 tbsp. Wesson oil
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1/8 tsp. garlic salt
2 onions, thinly sliced
1 can cream of mushroom soup
1/4 c. half & half or light sour cream
1/4 c. good sherry wine

Cut steak in pieces. Remove membrane that makes it curl up. Dust lightly with flour and brown slowly in oil and butter. If necessary add more flour.

When browned arrange meat in shallow baking dish. Season with salt, pepper and paprika. Cover with layer of thin onions. Empty soup in skillet in which you have browned steak. Stir and scrape up all browned bits from bottom of pan. Add half & half, sherry and garlic salt. Stir until well blended and pour over the steak and onions. Cover tightly with lid or double thickness of foil and bake at 325 degrees for 1 1/2 to 2 hours until veal is tender. Good served on noodles that are seasoned with salt and poppy seeds.