| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
100 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 3 3/4 |
c |
Green Peppers, chopped fine |
| 1 1/2 |
qt |
Mushrooms,canned |
| 10 |
tb |
Pimientos, canned |
| 1 1/4 |
ts |
Garlic, dehydrated |
| 2 1/2 |
ts |
Pepper, black |
| 2/3 |
c |
Parsley, dehydrated |
| 1 1/4 |
ga |
Brown gravy |
| 1 1/4 |
c |
Tomato paste |
| 100 |
|
Steaks Breaded Veal Steaks |
INSTRUCTIONS
1. Saute peppers, mushrooms, pimientos and garlic in butter or margarine 3
minutes. Add pepper and parsley. Cook 2 minutes. Set aside for use in Step
3.
2. Prepare 4/5 recipe (1 1/4 gal) Brown Gravy. Add tomato paste; mix well.
Bring to boil, stirring constantly.
3. Add gravy mixture to mushroom mixture. Stir. Keep hot for use in Step 5.
4. Place steaks on pans. Bake 20 minutes. Turn steaks. Bake 15 minutes or
until thoroughly heated and browned.
5. Serve each steak with 2 oz (1/4 cup) hot mushroom sauce.
NOTE: Jaegerschnitzel is traditionally served with French fries, peas and
carrots.
I don't know if you can reduce and use or not but thought you could get the
idea.
Posted to EAT-L Digest 16 Feb 97 by larrysu <larrysu@WF.NET> on Feb 16,
1997.
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