1 lb. thinly sliced veal
1/4 c. vegetable oil
1 clove garlic
3/8 c. chopped onion
2 (6 oz.) cans sliced mushrooms
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. liquid from mushrooms
1 (8 oz.) can tomato sauce (optional)

Cut veal into bite-size pieces. Brown in oil (or melted butter) with garlic. (Use garlic powder sprinkled on meat if you prefer.) Cook until tender. Remove veal. Stir onion and drained mushrooms (retaining liquid) into hot oil. Cook about 7 minutes. Stir in flour, salt and pepper until well blended. Cook until thick. Gradually stir in liquid from mushrooms and tomato sauce (optional), cook, stirring occasionally. Add veal and continue cooking until done.