Veal Paprika Steaks                             L.Meat, Fish, and Poultry No.102
--------------------------------------------------------------------------------
|Yield:  100 Portions                                     Each Portion: 1 Steak|
|------------------------------------------------------------------------------|
|Pan Size: 18 by 24 inch Roasting Pan     Temp.: 350 'F. Deep Fat; 350 'F. Oven|
|------------------------------------------------------------------------------|
|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Veal, Frozen, Steaks| 35LB     |          | 1. Cook frozen steaks in deep     |
|, Breaded           |          |          |    fat until golden brown, about  |
|                    |          |          |    5 minutes.                     |
|                    |          |          | 2. Overlap 50 browned steaks in   |
|                    |          |          |    each pan.                      |
|--------------------|----------|----------|-----------------------------------|
|Onions              |  8LB     | 1.50 Gal | 3. Saute onions and garlic in     |
|Garlic              |          | 6.00 EA  |    shortening or salad oil until  |
|Shortening, Emulsifi|       8OZ| 1.00 Cup |    tender. Sprinkle an equal      |
|ed                  |          |          |    quantity over steaks in each   |
|                    |          |          |    pan.                           |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose  |  1LB     | 1.00 Qrt | 4. Add flour to shortening or     |
|Shortening, Emulsifi|  1LB  8OZ| 3.00 Cup |    salad oil; stir until smooth.  |
|ed                  |          |          |                                   |
|--------------------|----------|----------|-----------------------------------|
|Boiling Water       |          | 1.50 Gal | 5. Add Soup and Gracy base to     |
|Stock, Beef or Chick|       6OZ| 0.88 Cup |    boiling water. Add shortening  |
|en                  |          |          |    or salad oil and flour mixture |
|                    |          |          |    to boiling liquid, stirring    |
|                    |          |          |    constantly.                    |
|                    |          |          | 6. Return to a boil; reduce heat; |
|                    |          |          |    simmer 10 minutes, stirring    |
|                    |          |          |    constantly. Remove from        |
|                    |          |          |    heat.                          |
|--------------------|----------|----------|-----------------------------------|
|Sour Cream          |          | 2.50 Qrt | 7. Carefully blend sour cream     |
|Paprika, Ground     |       2OZ| 0.50 Cup |    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.                                       
       2. In Step 3, 1 lb (5 1/3 cups) dehydrated onions may be used. 
          See Recipe Card A-11.                                       
       3. In Step 7, Sour Cream Sauce Mix may be used for sour cream. 
          Mix according to instructions on container.                 
       4. Other sizes and types of pans may be used. See Recipe       
          Card A-25.