Servings: 100 Portions (2 Pans)
Portions: 1 Steak Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Deep Fat; 350 degrees F. Oven
100 slices (35 lb) veal, steaks, breaded, frozen
1-1/2 gallon (8 lb) onions, dry, thinly sliced
6 cloves garlic, dry, minced
1 cup (8 oz) shortening, melted or salad oil
1 quart (1 lb) flour, wheat, general purpose, sifted
3 cups (1 lb 8 oz) shortening, melted or salad oil
1-1/2 gallon water, boiling
7/8 cup (6 oz) soup and gravy base, beef
2-1/2 quart sour cream
1/2 cup (2 oz) paprika, ground
Cook frozen steaks in deep fat until golden brown, about 5 minutes. Overlap 50 browned steaks in each pan. Sauté onions and garlic in 1 cup shortening or salad oil until tender. Sprinkle an equal quantity over steaks in each pan. Add flour to 3 cups shortening or salad oil; stir until smooth. Add Soup and Gravy base to 1-1/2 gallon boiling water. Add shortening or salad oil and flour mixture to boiling liquid, stirring constantly. Return to a boil; reduce heat; simmer 10 minutes, stirring constantly.
Remove from heat. Carefully blend sour cream with gravy. Pour about 2-1/2 quart gravy over steaks in each pan. Sprinkle paprika over steaks and gravy in each pan. Bake 30 minutes.
NOTE:
8 lb 14 oz dry onions A.P. will yield 8 lb thinly sliced onions.
Other sizes and types of pans may be used.