Oil or grease (I use bacon grease)
2 lb. veal, cut in pieces
1 or 2 veal neck bones (optional)
Lemon pepper seasoning
Fried chicken seasoning
A bit of salt
2 med. onions, chopped
1 sm. can mushroom stems and pieces
1 can golden mushroom soup
3/4 to full can of water
1 tsp. parsley
1 tsp. paprika

Rinse meat and wipe dry. Season meat with all seasonings. Brown meat in fry pan in oil or grease, one layer at a time. As each layer of meat is browned, put into a roaster pan. In same fry pan, saute onions until soft. Add mushrooms without liquid. SAVE THE LIQUID FROM MUSHROOMS. Mix together about 5 minutes or until mushrooms are slightly browned. Add golden mushroom soup, liquid from mushrooms, 3/4 to full can of water, about 1 teaspoon of crushed parsley and about 1 teaspoon of paprika to mixture in pan. Stir until well mixed and ingredients are well blended. Pour over meat in roaster. Meat should be almost covered with liquid (soup and water) mix well. Roast at 400 degrees for 30 minutes. Lower to 275 degrees and roast for about 1 1/2 to 1 3/4 hours. Check to see that meat is tender. Serve with rice or noodles. If more gravy is desired, use second can of golden mushroom soup.