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2 slices veal scallopini
salt and pepper
1/4 c. flour
2 oz. can mushroom stems and
2 Tbsp. margarine
1/4 c. white wine
1/4 c. water
1 beef bouillon cube
1/2 tsp. parsley flakes

Pound meat to 1/4 inch thick. Season with salt and
pepper. Coat with flour. Melt butter in an 8 inch skillet.
Brown meat (3 to 4 minutes on each side). Stir in remaining
ingredients. Heat to boil. Cover and simmer until tender,
about 30 minutes. Serve meat with sauce.

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