1 lb. veal tenderloins (boneless, cut ¼ inch thick)
1 clove minced garlic (fresh)
100% olive oil
1/4 C. red crushed pepper
1/4 C. chopped onions dusting of flour
1/4 C. green pepper
1/4 C. mushrooms
2 T. sherry wine
salt and white pepper
1/2 bay leaf

Cook sauce in a medium sauce pan, add garlic, onion, crushed pepper and bay leaf to sauce and cook covered until onions become tender. Oil large frying pan and heat. Coat the veal with a dusting of flour and cook on medium high for 1 to 2 minutes per side. Stir wine, peppers and mushrooms into frying pan and bring to boil; then reduce heat. Simmer uncovered for 10 minutes. Then let stand for 10 minutes. To serve, place cooked veal on a dish and spoon sauce over veal.