Veal paprika steaks

Yield: 100 Servings

Measure Ingredient
1½ gallon WATER; BOILING
35 pounds VEAL CUTLETS FZ
2½ quart SOUR CREAM 12 OZ
6 Cloves GARLIC DEHY GRA
8 pounds ONIONS DRY
1 pounds FLOUR GEN PURPOSE 10LB
6 ounces SOUP GRAVY BASE BEEF
3 cups SHORTENING; 3LB
1 cup SHORTENING; 3LB
½ cup PAPRIKA GROUND

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. OVERLAP 50 BROWNED STEAKS IN EACH PAN.

3. SAUTE' ONIONS AND GARLIC IN SHORTENING OR SALAD OIL UNTIL TENDER.

SPRINKLE AN EQUAL QUANTITY OVER STEAKS IN EACH PAN.

4. ADD FLOUR TO SHORTENING OR SALAD OIL; STIR UNTIL SMOOTH.

5. ADD SOUP AND GRAVY BASE TO BOILING WATER. ADD SHORTENING OR SALAD OIL AND

FLOUR MIXTURE TO BOILING LIQUID, STIRRING CONTANTLY.

6. RETURN TO BOIL; REDUCE HEAT; SIMMER 10 MINUTES, STIRRING CONSTANTLY.

REMOVE FROM HEAT.

7. CAREFULLY BLEND SOUR CREAM WITH GRAVY.

8. POUR ABOUT 2½ QT GRAVY OVER STEAKS IN EACH PAN. SPRINKLE PAPRIKA OVER STEAKS AND GRAVY IN EACH PAN.

9. BAKE 30 MINUTES.

NOTE: 1. IN STEP 3, 8 LB 14 OZ DRY ONIONS A.P. WILL YIELD 8 LB THINLY SLICED ONIONS.

NOTE: 2. IN STEP 3, 1 LB (5 ⅓ CUPS) DEHYDRATED ONIONS MAY BE USED.

SEE RECIPE CARD A-11.

NOTE: 3. IN STEP 7, SOUR CREAM SAUCE MIX MAY BE USED FOR SOUR CREAM.

MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED.

Recipe Number: L10200

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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