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Recipes - Italian Veal Steak

Recipe Name

Italian Veal Steak

 Submitted by jgouker
Recipe Description L10100
Quantity 100 Quantity Unit Ea (Steaks) Servings  
Prep Time (minutes) 15 Cook Time (minutes) 40 Ready In (minutes) 55
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
37
1/2
poundsveal
3
cups, choppedLarge Yellow Onions, Chopped
6
cups, choppedgreen pepper
1/2
cupOil, canola and soybean
8
cups (8 fl oz)boiling water
6
tablespoonsbeef base
24
cupstomatoes canned,crushed
2
tablespoonswhite sugar
1
tablespoongarlic powder
1
tablespoonsalt
1
tablespoonoregeno
32
tablespoonsparsley flakes
Steps
Sequence Step
1CHANGE 1 TM 10-412 PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN PREPARATION INSTRUCTIONS: VEAL STEAKS SHOULD REMAIN FROZEN UNTIL READY TO COOK. MELTED SHORTENING OR OLIVE OIL MAY BE USED IN PLACE OF THE SALAD OIL. FINELY CHOP DRY ONIONS BEFORE MEASURING. DEHY MAY BE USED, REFERENCE A01100. CHOP SWEET PEPPERS BEFORE MEASURING. DEHY OR FROZEN MAY BE USED, REFERENCE A01100. CRUSH CANNED TOMATOES BEFORE MEASURING. CHOP FRESH PARSLEY BEFORE MEASURING. 1. (Preferred Method) PLACE 20 STEAKS ON SHEET PANS. BAKE AT 425 F FOR 20 MINUTES. TURN STEAKS. BAKE 15 MINUTES OR UNTIL THOROUGHLY HEATED AND BROWNED. PLACE IN SINGLE LAYER IN EACH STEAM TABLE PAN. SET ASIDE FOR USE IN STEP 6. ALTERNATE METHOD: COOK FROZEN STEAKS IN DEEP FAT UNTIL GOLDEN BROWN, ABOUT 5 MINUTES. PLACE BROWNED STEAKS IN ROWS IN EACH PAN. SET ASIDE FOR USE IN STEP 6
2SAUTE ONIONS AND PEPPERS IN SALAD OIL OR SHORTENING 10 MINUTES. SET ASIDE FOR USE IN STEP 4.
3RECONSTITUTE SOUP AND GRAVY BASE IN BOILING WATER.
4ADD SAUTEED VEGETABLES, TOMATOES, PARSLEY, SUGAR, SALT, OREGANO AND GARLIC POWDER TO STOCK. MIX WELL; BRING TO A BOIL THEN REDUCE HEAT AND SIMMER . FOR 5 MINUTES.
5POUR ABOUT 1 QT SAUCE OVER STEAKS IN EACH PAN. COVER PANS.
6BAKE ABOUT 15 MINUTES OR UNTIL HOT. CONVECTION OVEN: STEP 1 - 400 F (HIGH FAN - CLOSED VENT) 10 MINUTES AND TURN THEN 6 TO 8 MINUTES OR UNTIL THOROUGHLY HEATED AND BROWNED. STEP 6 - 325 F 15 TO 20 MINUTES OR UNTIL THOROUGHLY HEATED. MICROWAVE-CONVECTION OVEN: USE HALF SHEET PANS (13 BY 18 INCHES) WITH RACKS. PLACE 9 STEAKS ON EACH PAN. BAKE AT 450 F(80 % MICROWAVE POWER) FOR 8 MINUTES. STEP 5 POUR ABOUT 3 CUPS SAUCE OVER STEAKS IN EACH PAN. STEP 6 BAKE 1 MINUTE OR UNTIL HOT WITH 80 % MICROWAVE POWER.






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