Veal Marsala
8 veal medallions, sliced in thin strips
1/4 cup oil or melted margarine
1 (4 ounce) can sliced mushrooms, drained or fresh, sliced
1/4 cup chopped onion
2 green bell peppers, sliced in thin strips
1/2 teaspoon celery salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/2 cup Marsala wine
Saute veal in oil.
Add vegetables and seasonings.
Cook over low heat until cooked through and tender.
Add wine and simmer 3 to 4 minutes.
Serves 4.