Veal A La Celia - cooking recipe

Ingredients

1 tsp. beef bouillon granules
1/2 c. boiling water
1/2 c. wine
4 mushrooms, sliced or 1/2 (8 oz.) can mushrooms, drained
3 to 4 Tbsp. margarine
4 breaded veal cutlets
1 tsp. cornstarch
1/8 c. warm water

Preparation

In a saucepan, dissolve beef bouillon granules in boiling water.
Add wine.
Saute mushrooms in 1 to 2 tablespoons of margarine.
Add mushrooms to bouillon mixture.
Brown veal cutlets in remaining margarine on both sides.
Drain on paper towel. Return veal cutlets to skillet.
Dissolve cornstarch in warm water, then add to mushroom sauce.
Heat and stir and allow to thicken slightly.
Pour over veal.