Veal Scallopini

Jade

4 veal steaks
1 T oil
1 small onion, chopped
1 clove garlic
125 g mushrooms, sliced
¼ C dry sherry
2 t flour
½ C beef stock
Black pepper

Pound steaks out thinly. Cook quickly in oil (3-4 mins), turning once, remove. Add onion, garlic, mushrooms to pan, 1-2 mins. Add sherry and bring to boil, simmer uncovered 30 seconds, remove from heat. Blend flour with a little of stock and add to pan gradually with rest of stock. Mix well. Return to heat and stir sauce until boils and thickens. Return steaks to pan, season with pepper and reheat. Serve with pasta and crusty bread.