Instructions: TEMPERATURE: 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.

SERVING SIZE: 1 STEAK (4

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