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Veal Paprika Steak
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 102 00
VEAL PAPRIKA STEAK
Yield 100
Portion 3 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
229 cal
9g
14 g
15 g
47 mg
659 mg
46 mg
Ingredient
Weight
Measure
Issue
VEAL,PATTY,UNBREADED
25 lbs
COOKING SPRAY,NONSTICK
3/4 oz
1 tbsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
ONIONS,FRESH,SLICED
4 lbs
3 qts 3-3/4 cup
4-1/2 lbs
BEEF BROTH
1 gal 1 qts
PAPRIKA,GROUND
1-1/3 oz
1/4 cup 1-2/3 tbsp
GARLIC POWDER
1/4 oz
1/3 tsp
SALT
1-1/4 oz
2 tbsp
2-1/8 lbs
1 qts
WATER
FLOUR,WHEAT,GENERAL PURPOSE
1-1/8 lbs
1 qts
2-3/4 lbs
2 qts
MUSHROOMS,CANNED,DRAINED
SOUR CREAM
4 lbs
2 qts
PAPRIKA
3/4 oz
3 tbsp
Method
1
Lightly spray griddle with cooking spray. Grill veal steaks for 8 minutes.
2
Shingle 25 veal steaks into each ungreased steam table pan.
3
Stir-cook onions in a lightly sprayed steam jacketed kettle or stock pot 8 to 10 minutes; stirring constantly.
4
Add broth, paprika, salt and garlic powder to cooked onions; stir to blend. Bring to a boil, reduce heat to a simmer.
5
Blend flour and water together; stir to make a slurry. Add slurry to broth and onions, stirring constantly. Bring to a boil; reduce
heat; simmer 5 minutes or until thickened stirring constantly.
6
Stir chopped mushrooms into thickened gravy; heat to a simmer. Remove from heat.
7
Blend sour cream with 1 qt gravy. Combine remaining gravy. Mix well.
8
Pour 2-1/2 qt of mushroom/onion gravy over steaks in each pan. Sprinkle 2-1/4 tsp paprika over steaks in each pan.
9
Cover; using a convection oven, bake at 325 F. 20 minutes or until thoroughly heated on high fan, closed vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Veal Paprika Steak

Yield: 100 Portion: 3 Ounces
Calories: 229 cal
Carbohydrates: 9g
Protein: 14 g
Fat: 15 g
Cholesterol: 47 mg
Sodium: 659 mg
Calcium: 46 mg

Ingredient Weight Measure Issue
VEAL,PATTY,UNBREADED 25 lbs
COOKING SPRAY,NONSTICK 3/4 oz 1 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,SLICED 4 lbs 3 qts 3-3/4 cup 4-1/2 lbs
BEEF BROTH 1 gal 1 qts
PAPRIKA,GROUND 1-1/3 oz 1/4 cup 1-2/3 tbsp
GARLIC POWDER 1/4 oz 1/3 tsp
SALT 1-1/4 oz 2 tbsp
WATER 2-1/8 lbs 1 qts
FLOUR,WHEAT,GENERAL PURPOSE 1-1/8 lbs 1 qts
MUSHROOMS,CANNED,DRAINED 2-3/4 lbs 2 qts
SOUR CREAM 4 lbs 2 qts
PAPRIKA 3/4 oz 3 tbsp

Method:
1
Lightly spray griddle with cooking spray. Grill veal steaks for 8 minutes.
2
Shingle 25 veal steaks into each ungreased steam table pan.
3
Stir-cook onions in a lightly sprayed steam jacketed kettle or stock pot 8 to 10 minutes; stirring constantly.
4
Add broth, paprika, salt and garlic powder to cooked onions; stir to blend. Bring to a boil, reduce heat to a simmer.
5
Blend flour and water together; stir to make a slurry. Add slurry to broth and onions, stirring constantly. Bring to a boil; reduce
heat; simmer 5 minutes or until thickened stirring constantly.
6
Stir chopped mushrooms into thickened gravy; heat to a simmer. Remove from heat.
7
Blend sour cream with 1 qt gravy. Combine remaining gravy. Mix well.
8
Pour 2-1/2 qt of mushroom/onion gravy over steaks in each pan. Sprinkle 2-1/4 tsp paprika over steaks in each pan.
9
Cover; using a convection oven, bake at 325 F. 20 minutes or until thoroughly heated on high fan, closed vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/veal_paprika_steak.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence