Italian style veal steaks

Yield: 100 Servings

Measure Ingredient
2 quarts WATER; BOILING
35 pounds VEAL CUTLETS FZ
3 tablespoons GARLIC DEHY GRA
12¾ pounds TOMATOES # 10 CAN
1 pounds ONIONS DRY
2 pounds PEPPER SWT GRN FRESH
6 tablespoons SOUP GRAVY BASE BEEF
½ cup SALAD OIL; 1 GAL
1 teaspoon OREGANO GROUND
1⅔ teaspoon SALT TABLE 5LB

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN

1. COOK FROZEN STEAKS IN DEEP FAT UNTIL GOLDEN BROWN, ABOUT 5 MINUTES.

2. PLACE 50 BROWNED STEAKS IN ROWS IN EACH PAN. SET ASIDE FOR USE IN STEP 6

3. SAUTE' GARLIC, ONIONS, AND PEPPERS IN SALAD OIL OR SHORTENING 5 MINUTES.

SET ASIDE FOR USE IN STEP 5.

4. RECONSTITUTE SOUP AND GRAVY BASE IN BOILING WATER.

5. ADD SAUTEED' VEGETABLES, TOMATOES, PARSLEY, SALT, AND OREGANO TO STOCK MIXTURE. MIX WELL; BRING TO A BOIL.

6. POUR ABOUT 4½ QT SAUCE OVER STEAKS IN EACH PAN. COVER PANS.

7. BAKE ½ HOUR OR UNTIL HOT. NOTE: 1. IN STEP 3: 1 ¼ OZ DRY GARLIC A.P. WILL YIELD 1 OZ MINCED GARLIC; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS.

NOTE: 2. IN STEP 3, 2 ¼ TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE CARD A-17.

NOTE: 3. IN STEP 3, 2 OZ (¾ CUP) DEHYDRATED ONIONS AND 5 ⅓ OZ (1 QT) DEHYDRATED GREEN PEPPERS MAY BE USED. (SEE RECIPE CARD A-11) OR 2 LB (1 ½ QT) FROZEN DICED PEPPERS MAY BE USED.

NOTE: 4. IN STEP 5, 4 ¼ OZ FRESH PARSLEY A.P. WILL YIELD 4 OZ CHOPPED PARSLEY.

NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L10100

SERVING SIZE: 1 STEAK

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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