CHANGE 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
2
SAUTE ONIONS AND PEPPERS IN SALAD OIL OR SHORTENING 10 MINUTES.
SET ASIDE FOR USE IN STEP 4.
3
RECONSTITUTE SOUP AND GRAVY BASE IN BOILING WATER.
4
ADD 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.
5
POUR ABOUT 1 QT SAUCE OVER STEAKS IN EACH PAN. COVER PANS.
6
BAKE 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.
