4 veal cutlets
1/4 c. butter
1 sm. onion, chopped fine
2 tsp. flour
1/4 tsp. salt
2 tbsp. whipping cream
1/2 lb. mushrooms, sliced
2-3 tbsp. olive oil
1/4 c. dry sherry
1/2 to 2/3 c. beef broth
1/8 tsp. pepper

Pound meat to 1/4 inch thick. Saute mushrooms in butter over medium heat until light brown, about 3 to 4 minutes; set aside. Add oil to the butter left from the saute. Heat over medium heat. Cook veal until light brown, about 2 to 3 minutes per side; set aside. Saute onion until tender. Stir sherry into onion, bring to boil over medium heat and boil for 15 seconds. Stir in flour and cook 30 seconds, stirring constantly. Remove from heat, stir in broth, cook uncovered over medium heat, stirring constantly until boiling.

Stir the reserved mushrooms, salt and pepper into the sauce. Add the reserved veal and reduce heat to low. Simmer covered until tender, about 10 minutes. Push veal to one side of skillet and stir cream into sauce; mix well. Heat over low heat thoroughly. Serve immediately. Good with pasta or spaghetti.