INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN           TEMPERATURE:  400 F. OVEN
350 F. OVEN
1.  SLICE STEAKS INTO THIN STRIPS ABOUT 1/2 INCH WIDE.
2.  BROWN STRIPS 5 MINUTES ON LIGHTLY GREASED FRIDDLE TURNING FREQUENTLY.
3.  PALCE 11 LB 3 OZ (2 GAL) STRIPS IN EACH PAN.
4.  DRAIN MUSHROOMS; RESERVE LIQUID FOR USE IN STEP 7.
5.  ADD ABOUT 1 LB 8 OZ (1 QT) MUSHROOMS AND 1 LB 10 OZ (4 1/2 CUPS) ONIONS
TO MEAT IN ACH PAN; STIR WELL.  COVER; SET ASIDE FOR USE IN STEP 9.
6.  COMBINE FLOUR WITH SALT, PAPRIKA, PEPPER AND GARLIC.  BLEND IN BUTTER
OR
MARGARINE USING A WIRE WHIP; STIR UNTIL SMOOTH.
7.  RECONSTITUTE MILK WITH RESERVED MUSHROOM LIQUID AND WATER; HEAT TO
BOILING.  DON NOT BOIL.
8.  ADD HOT MILK TO ROUX STIRRING CONSTANTLY.  SIMMER 10-15 MINUTES OR
UNTIL
THICKENED.  STIR AS NECESSARY.
9.  ADD ABOUT 1 GAL SAUCE TO MEAT IN EACH PAN.  STIR WELL.
10. COVER; BAKE 1 H OUR.  STIR.  BAKE 1 HOUR OR UNTIL TENDER.
11.  REMOVE FROM OVEN.  SKIM OFF EXCESS FAT.
NOTE:  1.  IN STEP 4, 6-8Z CN CANNED MUSHROOMS MAY BE USED.
2.  IN STEP 5, 3 LB 11 OZ DRY ONIONS A.P. WILL YIELD 3 LB 5 OZ CHOPPED
ONIONS.
3.  IN STEP 5, 6 1/2 OZ (2 CUPS PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE
USED. SEE RECIPE NO. A01100.
4.  IN STEP 6, 2 TBSP (6 CLOVES) MINCED DRIED GARLIC MAY BE USED.
5.  IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 325F., 1 1/4 TO
1 1/2 HOURS OR UNTI MEAT IS TENDER ON HIGH FAN, CLOSED VENT.
6.  IN STEP 12, SOUR CREAM SAUCE MIX MAY BE USED. MIX ACCORDING TO
INSTRUCTIONS ON CONTAINER.
7.  SERVE WITH BOILED NOODLES (RECIPE E-4) OR STEAMED RICE (RECIPE
E-5).
8.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.
9.  ONE-C LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: L05300
SERVING SIZE: 3/4 CUP (6
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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