2 veal round steaks, cut 1/2 inch thick
2 tbsp. lard or drippings
1 can (4 oz.) sliced mushrooms, undrained
1 green pepper, cut into 1 inch squares
2 tbsp. butter
3 tbsp. flour
2 c. milk
1 pkg. (1 1/2 oz.) dehydrated onion soup
1/4 c. 1 inch squares pimientos

Cut steaks into 6 servings; pound to 1/4 inch thickness. Brown steaks in lard; pour off drippings. Drain mushrooms, reserving liquid; cook mushrooms in butter until tender. Stir in flour, milk, reserved mushroom liquid and onion soup; cook, stirring constantly, until thickened. Place veal steaks in greased 8x12 inch baking dish; pour sauce over steaks and place pimientos on top. Cover and bake in preheated 300 degree F. oven for 30 minutes; uncover and continue baking 15 minutes, or until tender. Serves 6.