1 to 1 1/2 lb. veal steak 3/4 inch thick
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. shortening or oil
1 1/2 tbsp. bottled garlic spread, optional
1 tbsp. flour
1/4 c. fresh, sliced mushrooms
1 tbsp. lemon juice

Sprinkle steak with salt and pepper. In family skillet, heat shortening over low heat, about 3 minutes. Saute steak until browned, about 3 minutes per side. Place garlic spread over top of browned veal.

Simmer, covered over low heat for 30 to 35 minutes, or until veal is tender. Remove veal steak to heated platter.

Thoroughly blend flour into meat drippings, stirring until thickened and smooth. Increase to medium low heat. Gradually add 2/3 cup water, stirring constantly, and cooking slowly. Add mushrooms and lemon juice; cook 5 minutes, stirring occasionally.

Spoon sauce over veal steak. If desired, garnish with lemon peel. Makes 4 to 6 servings.