1 lb. veal tenderloin, sliced about 3/8"
1/4 lb. mushrooms, sliced
1/3 c. marsala wine
Salt & pepper to taste
1/4 c. chicken broth
2 tbsp. chopped parsley
1/2 c. beef bouillon
Olive oil
1 clove garlic
Flour

Tenderize veal slightly with meat hammer and drench in flour. Brown slightly in olive oil, remove from skillet. Saute mushrooms until lightly browned. Remove from skillet. Add 2 rounded tablespoons flour per pound of meat and stir over medium heat to achieve a rich brown roux. Add remaining ingredients and stir until reduced. Pour over veal and serve with pasta of choice.