| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Swiss | 100 | Servings | |
INGREDIENTS
| 1 | gl | WATER |
| 37 1/2 | lb | BEEF SWISS STEAK |
| 1 1/2 | T | GARLIC DEHY GRA |
| 3 | lb | ONIONS DRY |
| 2 | lb | FLOUR GEN PURPOSE 10LB |
| 1 | lb | SHORTENING, 3LB |
| 2 | T | PEPPER BLACK 1 LB CN |
INSTRUCTIONS
12 1/2 lb PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE 350 F. OVEN : DREDGE STEAKS IN FLOUR; SHAKE OFF EXCESS. BROWN STEAKS ON A WELL-GREASED GRIDDLE. OVERLAP EQUAL AMOUNT STEAKS IN EACH ROASTING PAN; SET ASIDE FOR USE IN STEP 6. COMBINE CANNED CONDENSED CREAM OF MUSHROOM SOUP WITH WATER, PEPPER, AND GARLIC TO STOCK. STIR TO MIX WELL. HEAT TO BOILING. USE 5 1/2 QT SAUCE PER PAN. BAKE AT 350F. 2 1/2 HOURS OR UNTIL TENDER OR IN 325F. CONVECTION OVEN 2 1/2 HOURS ON HIGH FAN, CLOSED VENT. PLACE STEAKS IN 4 STEAM TABLE PANS (12 BY 20 BY 2 1/2"). POUR 2 1/2 QT SAUCE OVER STEAKS IN EACH STEAM TABLE PAN. : NOTE: 1. IN STEP 5, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED ONIONS AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS. 2. IN STEP 5, 6 2/3 OZ (2 CUPS) DEHYDRATED ONIONS AND 5 1/3 OZ (1 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 2 LB ( 1 1/2 QT) FROZEN, DICED GREEN PEPPERS MAY BE USED. 3. IN STEP 5, 2 TBSP (6 CLOVES) GARLIC, DRY, MINCED MAY BE USED. 4. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 325F. 2 HOURS OR UNTIL STEAKS ARE TENDER ON HIGH FAN, CLOSED VENT. Recipe Number: L01604 SERVING SIZE: 1 STEAK PL From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: 41
Total Fat: 4.5g
Cholesterol: 2.5mg
Sodium: 1.7mg
Potassium: 20.2mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g