3 lb. veal, 1/4" thick
1/2 c. flour
1/2 tsp. salt
Dash pepper
2 tsp. paprika
1 (7 oz.) can mushrooms, sliced
1/4 c. green onions
1/2 c. celery, chopped
1 bouillon cube
1 1/2 (8 oz.) can tomato sauce
1/4 c. green pepper, chopped
Green & black olives

Cut meat into strips, 3 inches long. Combine flour, salt, pepper and paprika; coat meat in mixture. Brown in about 1/4 cup butter and lay in 13 x 9 x 2 inch casserole. Drain mushrooms, reserving liquid. Spread mushrooms, along with green pepper and onions, over meat.

Dissolve bouillon cuber in mushroom liquid to make 1 cup liquid; pour over meat. Cover with foil and bake 1/2 hour at 350 degrees. (This may be done day before needed.) Combine celery and tomato sauce, pour over meat. Sprinkle 1/4 cup grated cheese over top and dot with sliced olives. Bake uncovered for 5 minutes.