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Add a photoServings: 12
Ingredients
- 2 quart WATER, BOILING
- 35 lb VEAL CUTLETS FZ
- 3 Tbsp. GARLIC DEHY GRA
- 12 3/4 lb TOMATOES # 10 CAN
- 1 lb ONIONS DRY
- 2 lb PEPPER SWT GRN FRESH
- 6 Tbsp. SOUP GRAVY BASE BEEF
- 1/2 c. SALAD OIL, 1 GAL
- 1 tsp OREGANO Grnd
- 1 2/3 tsp SALT TABLE 5LB
Directions
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN
- 1. COOK Frzn STEAKS IN DEEP FAT Till Golden, ABOUT 5 Min.
- 2. PLACE 50 BROWNED STEAKS IN ROWS IN EACH PAN. SET ASIDE FOR USE IN STEP 6
- 3. Saute/fry' GARLIC, ONIONS, AND PEPPERS IN SALAD OIL Or possibly SHORTENING 5 Min. SET ASIDE FOR USE IN STEP 5.
- 4. RECONSTITUTE SOUP AND GRAVY BASE IN BOILING WATER.
- 5. Add in SAUTEED' VEGETABLES, TOMATOES, PARSLEY, SALT, AND OREGANO TO STOCK Mix. MIX WELL; BRING TO A BOIL.
- 6. POUR ABOUT 4 1/2 Quart SAUCE OVER STEAKS IN EACH PAN. COVER PANS.
- 7. BAKE 1/2 HOUR Or possibly Till Warm.
- NOTE:
- 1. IN STEP 3: 1 1/4 Ounce DRY GARLIC A.P. WILL YIELD 1 Ounce Chopped GARLIC; 1 LB 2 Ounce DRY ONIONS A.P. WILL YIELD 1 LB Minced ONIONS; 2 LB 7 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB Minced PEPPERS.
- NOTE:
- 2. IN STEP 3, 2 1/4 TSP DEHYDRATED GARLIC MAY BE USED. SEE
- NOTE:
- 3. IN STEP 3, 2 Ounce (3/4 C.) DEHYDRATED ONIONS AND 5 1/3 Ounce
- (1 Quart) DEHYDRATED GREEN PEPPERS MAY BE USED. (SEE RECIPE CARD A-11)
- Or possibly 2 LB (1 1/2 Quart) Frzn DICED PEPPERS MAY BE USED.
- NOTE:
- 4. IN STEP 5, 4 1/4 Ounce FRESH PARSLEY A.P. WILL YIELD 4 Ounce Minced PARSLEY.
- NOTE:
- 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
- SERVING SIZE: 1 STEAK
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1502g | |
| Recipe makes 12 servings | |
| Calories 1143 | |
| Calories from Fat 310 | 27% |
| Total Fat 34.62g | 43% |
| Saturated Fat 9.07g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 714mg | 238% |
| Sodium 1093mg | 46% |
| Potassium 3935mg | 112% |
| Total Carbs 21.99g | 6% |
| Dietary Fiber 6.1g | 20% |
| Sugars 13.49g | 9% |
| Protein 178.31g | 285% |
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