| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | 100 | Servings | |
INGREDIENTS
| 5 | qt | WATER |
| 35 | lb | VEAL CUTLETS FZ |
| 10 | oz | BUTTER PRINT SURE |
| 1 1/4 | c | TOMATO PASTE #2 1/2 |
| 1 | ts | GARLIC DEHY GRA |
| 1 | c | PIMENTOS 7 OZ |
| 3 9/16 | lb | MUSHROOMS 16 OZ |
| 1 1/4 | lb | PEPPER SWT GRN FRESH |
| 1 | lb | FLOUR GEN PURPOSE 10LB |
| 1/3 | c | SOUP GRAVY BASE BEEF |
| 1 | lb | SHORTENING; 3LB |
| 1 1/2 | ts | PEPPER BLACK 1 LB CN |
| 2 1/2 | ts | PEPPER BLACK 1 LB CN |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT 1. SAUTE PEPPERS, MUSHROOMS, PIMIENTOS AND GARLIC IN BUTTER OR MARGARINE 3 MINUTES. ADD PEPPER, BLACK AND PARSLEY. COOK 2 MINUTES. SET ASIDE FOR USE IN STEP 3. 2. PREPARE 1 1/4 GAL BROWN GRAVY (RECIPE NO. O-16). ADD TOMATO PASTE; BRING TO BOIL, STIRRING CONSTANTLY. 3. ADD GRAVY MIXTURE TO MUSHROOM MIXTURE. STIR. 4. COOK STEAKS IN DEEP FAT UNTIL GOLDEN BROWN, ABOUT 5 MINUTES. 5. SERVE EACH STEAK WITH 2 OZ (1/4 CUP OR 1-A LADLE) MUSHROOM SAUCE. NOTE: 1. JAEGERSCHNITZEL IS TRADITIONALLY SERVED WITH FRENCH FRIES, PEAS AND CARROTS. NOTE: 2. IN STEP 1, 1 LB 8 OZ PEPPERS, SWEET, FRESH, A.P. WILL YIELD 1 LB 4 OZ PEPPERS, SWEET, FRESH, FINELY CHOPPED. NOTE: 3. IN STEP 1, 2 2/3 CUPS CHOPPED FRESH PARSLEY MAY BE USED FOR DEHYDRATED PARSLEY. SEE RECIPE NO. A-11. NOTE: 4. IN STEP 1, 1-7 OZ CANNED PIMIENTOS MAY BE USED. NOTE: 5. IN STEP 1, 5 CLOVES DRY GARLIC MAY BE USED. MINCE AND FRY WITH PEPPERS. NOTE: 6. IN STEP 2, 1/3-36 OZ CANNED TOMATO JUICE CONCENTRATE MAY BE USED. NOTE: 7. IN STEP 2, BROWN GRAVY MIX MAY BE USED. PREPARE 1 1/4 GAL ACCORDING TO INSTRUCTIONS ON CONTAINER. Recipe Number: L18400 SERVING SIZE: 1 STEAK (4 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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