Recipe - Jaegerschnitzel (Veal Steak Wmushroom Sauce)

One half cup Butter
3 Three fourths cup Green Peppers, chopped fine
1 One half qt Mushrooms,canned
10 tablespoon Pimientos, canned
1 One fourth teaspoon Garlic, dehydrated
2 One half teaspoon Pepper, black
2/3 cup Parsley, dehydrated
1 One fourth ga Brown gravy
1 One fourth cup Tomato paste
100 Steaks Breaded Veal Steaks

1. Saute peppers, mushrooms, pimientos and garlic in butter or margarine 3
minutes. Add pepper and parsley. Cook 2 minutes. Set aside for use in Step
3.

2. Prepare 4/5 recipe (1 One fourth gal) Brown Gravy. Add tomato paste; mix well.
Bring to boil, stirring constantly.

3. Add gravy mixture to mushroom mixture. Stir. Keep hot for use in Step 5.

4. Place steaks on pans. Bake 20 minutes. Turn steaks. Bake 15 minutes or
until thoroughly heated and browned.

5. Serve each steak with 2 ounce (One fourth cup) hot mushroom sauce.

NOTE: Jaegerschnitzel is traditionally served with French fries, peas and
carrots.

I don't know if you can reduce and use or not but thought you could get the
idea.

Posted to EATL Digest 16 Feb 97 by larrysu larrysu@WF.NET on Feb 16,
1997.