Method:
First clean the mushrooms. Remove the earthy part and if they become very dirty you can pass them very quickly under running water, but be careful because the mushrooms absorb a lot of water.
Cut the porcini mushrooms into thin slices. Heat a knob of butter in a non-stick pan with the oil and the garlic clove cut in half, salt and pepper. Cook and pour the porcini mushrooms into the pan first, sauté over high heat for a couple of minutes. Cook for a couple of minutes over high heat, always stirring very gently to prevent the mushrooms from falling apart during cooking.
Dedicate yourself to the preparation of the meat. Place the veal slices on a cutting board and remove any nerves: in this way it will be even more tender. Cut the meat into strips of the size you prefer. Flour them and "shake them" to remove the excess.
Add the beef strips to the pan with the mushrooms, add a glass of red wine, cook over low heat for about 10-15 minutes. Turn off the heat, season with chopped parsley and serve hot.