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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.

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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