VEAL SCALOPPINE WITH MUSHROOMS

1/2 lb veal scaloppine
1 1/2 tb flour
salt and pepper to taste
2 tb margarine or butter
1 tb dry Marsala or sherry wine
8 mushrooms sliced
1/3 cup beef stock

Pound the veal very thin with a wooden mallet or rolling pin. Mix the flour and salt and pepper; coat the veal with the mixture and brown both sides in the butter. Add the wine and mushrooms and cook on medium heat for 5 minutes or so, scraping the brown bits from the bottom of the pan. Remove the meat to a plate. Add the stock to the skillet, stir well and bring to a boil. Pour over the veal.