Sauce:

• 3 Tbs. flour
• 2 Tbs. butter, softened
• 1 cup water
• 1 tsp. instant beef bouillon

Veal:

• 3 Tbs. flour
• 8 ounces veal scaloppini
• 2 Tbs. olive oil
• 2 Tbs. butter, divided
• 6 mushrooms sliced
• 1/3 cup dry marsala wine
• salt and pepper to taste

Sauce:  Mix flour and butter to form a paste.  In a saucepan bring the water to a boil over high heat and stir in the broth.  Reduce heat to low and stir in the flour mixture, cooking until desired thickness.  Keep on low heat.

Veal:  Place flour in a shallow dish and dip both sides of the veal shaking off excess.  Heat oil and 1 Tbs. butter over medium-high heat.  Brown the veal for 1-2 minutes on each side.  Remove veal to a plate.  Add the remaining butter to the veal skillet and sauté mushrooms for 1 minute.  Reduce heat to medium.  Stir in Marsala and cook 30 seconds, scarping brown bits from the pan.  Add the sauce and season to taste.  Return veal to the skillet to rewarm.  Serve with pasta or rice.

2 Servings.