Ingredients:

2 cups sliced fresh mushrooms 500ml
1 cup julienne-cut carrots 250ml
1 small zucchini cut (sliced inch thick)
4 green onions (sliced)
teaspoon dried basil leaves (crushed) 2.5ml
teaspoon salt 2.5ml
teaspoon pepper 1ml
teaspoon dried oregano (crushed) 1ml
2 tablespoon vegetable oil (divided) 30ml
1lb boneless Veal Cutlets (cut into thin strips)
2 tablespoon dry white wine 30ml
1 jar (12 oz.) chicken gravy 340g
cup sour cream 60ml
Hot cooked thin spaghetti (according to package directions)

Instructions

In a large skillet, saute mushrooms, carrots, zucchini, green onions,basil,salt, pepper and oregano in 1 tablespoon of vegetable oil remove.Add remaining vegetable oil.Quickly brown veal in 2 batches remove. Add wine heat.Stir in gravy and sour cream.Return veal and vegetables to skillet heat slowly.
Do not boil.Serve over hot spaghetti.