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Suggest a better descriptionTEMPERATURE: 350 F. DEEP FAT 1. SAUTE PEPPERS, MUSHROOMS, PIMIENTOS AND GARLIC IN BUTTER OR MARGARINE 3 MINUTES. ADD PEPPER, BLACK AND PARSLEY. COOK 2 MINUTES. SET ASIDE FOR USE IN STEP 3. 2. PREPARE 1 1/4 GAL BROWN GRAVY (RECIPE NO. O-16). ADD TOMATO PASTE; BRING TO BOIL, STIRRING CONSTANTLY. 3. ADD GRAVY MIXTURE TO MUSHROOM MIXTURE. STIR. 4. COOK STEAKS IN DEEP FAT UNTIL GOLDEN BROWN, ABOUT 5 MINUTES. 5. SERVE EACH STEAK WITH 2 OZ (1/4 CUP OR 1-A LADLE) MUSHROOM SAUCE. NOTE: 1. JAEGERSCHNITZEL IS TRADITIONALLY SERVED WITH FRENCH FRIES, PEAS AND CARROTS. NOTE: 2. IN STEP 1, 1 LB 8 OZ PEPPERS, SWEET, FRESH, A.P. WILL YIELD 1 LB 4 OZ PEPPERS, SWEET, FRESH, FINELY CHOPPED. NOTE: 3. IN STEP 1, 2 2/3 CUPS CHOPPED FRESH PARSLEY MAY BE USED FOR DEHYDRATED PARSLEY. SEE RECIPE NO. A-11. NOTE: 4. IN STEP 1, 1-7 OZ CANNED PIMIENTOS MAY BE USED. NOTE: 5. IN STEP 1, 5 CLOVES DRY GARLIC MAY BE USED. MINCE AND FRY WITH PEPPERS. NOTE: 6. IN STEP 2, 1/3-36 OZ CANNED TOMATO JUICE CONCENTRATE MAY BE USED. NOTE: 7. IN STEP 2, BROWN GRAVY MIX MAY BE USED. PREPARE 1 1/4 GAL ACCORDING TO INSTRUCTIONS ON CONTAINER. Recipe Number: L18400 SERVING SIZE: 1 STEAK (4 From the
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 69 | ||
Calories from Fat: 52 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 3.2mg | 1 % | |
Sodium 5.3mg | 0 % | |
Potassium 16mg | 0 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.6g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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