3 lb. veal round (sliced thin)
1/4 c. flour
Salt & pepper
4 tbsp. olive oil
1 lg. onion, finely chopped
2 sprigs parsley, chopped
1/2 c. white wine
1 (4 oz.) can sliced mushrooms

Cut veal into 2 inch pieces. Shake in flour. Season with salt and pepper. Heat oil in large skillet and brown veal. Add onions and parsley; stir until onions are soft. Add mushrooms with their liquid, plus a little water. Cover tightly and cook approximately 1 hour. Add wine 1/2 hour before veal done to avoid evaporation.