| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
ga |
WATER; BOILING |
| 35 |
lb |
VEAL CUTLETS FZ |
| 2 1/2 |
qt |
SOUR CREAM 12 OZ |
| 6 |
|
Cloves GARLIC DEHY GRA |
| 8 |
lb |
ONIONS DRY |
| 1 |
lb |
FLOUR GEN PURPOSE 10LB |
| 6 |
oz |
SOUP GRAVY BASE BEEF |
| 3 |
c |
SHORTENING; 3LB |
| 1 |
c |
SHORTENING; 3LB |
| 1/2 |
c |
PAPRIKA GROUND |
INSTRUCTIONS
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 2 1/2 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 1/3 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, http://www.erols.com/hosey.
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