Servings: 100 Portions (2 Pans)
Portions: 1 Steak Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Deep Fat; 375 degrees F. Oven
100 slices (35 lb) veal, boneless, slices, partially thawed
2-1/2 quart (2 lb 4 oz) flour, wheat, pastry, sifted
3/4 cup (8 oz) salt
2 tablespoon pepper, black
1/2 cup salad oil
3 tablespoon (9 cloves) garlic, dry, minced
3 cups (1 lb) onions, dry, finely chopped
1-1/2 quart (2 lb) peppers, sweet, fresh, finely chopped
2 ounce soup and gravy base, beef
2 quart water, boiling
1-1/2 gallon (12 lb 12 oz or 2-No. 10 can) tomatoes, canned, crushed
2 cups (4 oz) parsley, fresh, chopped
1-1/2 tablespoon (1 oz) salt
1 teaspoon oregano
Add 3/4 cup salt and 2 tablespoon pepper to flour. Dredge slices in seasoned flour; shake off excess. Fry 3 minutes or until golden brown. Drain thoroughly. Place 50 slices in rows in each pan. Set aside. Sauté garlic, onions, and peppers in oil 5 minutes. Reconstitute soup and gravy base with boiling water. Add sauté ed vegetables, crushed tomatoes, chopped parsley, 1-1/2 tablespoon salt and oregano to stock mixture. Mix well and bring to a boil. Pour about 1 gallon sauce over slices in each pan. Cover pans. Bake 1 hour.