Caputo’s Calabrian Beef Scaloppine

1 lb. fillets of beef, thinly sliced
1/2 cup all purpose flour
3 T fresh Italian parsley, chopped
salt and pepper to taste
1/4 cup extra virgin olive oil
1/2 cup dry white wine
1/2 lb. fresh mushrooms, thinly sliced
crushed hot peppers to taste (optional)

Pound the beef slices to tenderize and make even thinner, being careful not to tear. In a large flat dish combine the flour, 2 tablespoons of the parsley, salt and pepper, mix well. Dredge the beef lightly on both sides, shaking off the excess flour. In a large skillet, heat the olive oil over medium-high heat. Add the beef to the skillet and saute for 2 to 3 minutes turning once. Lower the heat and add the wine, mushrooms and hot peppers. Simmer for 6 to 7 additional minutes or until tender. Remove meat to a large platter and pour sauce over all, sprinkle with remaining parsley and serve immediately.