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

Saut veal in oil. Add vegetables and seasonings. Cook over low heat until tender. Add wine and simmer 3 to 4 minutes.

Serves 4.