Powder the veal with a little salt, pepper, and just a tad of garlic powder.
Add a couple slices of butter or margarine and about 2 tablespoons of oil to the frying pan and heat--medium or so.
Fry the veal off--don't overdo it. It should take 2.5 minutes per side. while thats going in the pan, get a clean plate ready. When you finish with the veal, put it on the plate. Leave the pan going --and quickly add-->
Add the garlic to the pan. Stir about 60 sec and add all the mushrooms. Mix that up nicely for about 3-5 minutes then turn the heat to medium high to increase the temperature. (What's happening is that you're getting ready to add the Marsala. that is, you're making a reduction sauce and the alcohol in the wine will evaporate and take some of the mushroom water with it if the temperature is a tad higher and this will somewhat thicken the sauce and mellow the flavor). Don't burn anything. The garlic should not get that burn smell. If it starts to, reduce the heat or add oil/butter
Add the Marsala--maybe 1/2 cup or 3/4....it should almost completely cover the mushrooms. The wine should start to subtly bubble. At this point turn the heat down to medium and stir for 1 minute or so.
Now turn the heat to low and let things simmer for about 3 minutes.
Add a shot or so of Marsala to the water/flour mixture and stir it in.
Bring the fire back up and add the flour water mixture slowly while stirring or it will clump. You must make the sauce come to a boil once again when its all mixed in or the sauce will taste like raw flour. (you may not want to add all the water flour mixture. It depends on how thick you want the sauce....you'd rather it be slightly runny than too thick/gelatinous)
Now add the veal. And stir. Reduce the heat to low or medium low and let sit for 1-2 minutes.
Serve immediately
Compliments of Monica Zimmerman