1 tbsp. all-purpose flour
Dash of pepper
1/4 c. salad oil
1 (16 oz.) can tomatoes, cut up
1 (3 oz.) can sliced mushrooms, (2/3 c.), undrained
1/4 tsp. dried oregano, crushed
1/2 tsp. salt
4 veal cutlets (about 1 lb.)
1/2 med. onion, thinly sliced
1 tbsp. snipped parsley
1/4 tsp. garlic salt
Hot buttered noodles

Combine flour, salt and pepper; coat veal lightly with flour mixture. In a medium skillet brown meat slowly in hot oil. Remove meat from skillet. Add onion to skillet and cook until tender but not brown. Add cooked meat, tomatoes, mushrooms with liquid, snipped parsley, garlic salt and oregano. Cover and simmer 20 to 25 minutes or until veal is tender. Stir once in a while. Put on top of hot buttered noodles; top with sauce. Makes 4 servings.