| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | 100 | Servings | |
INGREDIENTS
| 6 1/2 | qt | WATER; WARM |
| 1 | qt | RESERVED LIQUID |
| 30 | lb | BEEF SWISS STEAK |
| 1 1/2 | lb | BUTTER PRINT SURE |
| 4 1/16 | lb | SOUR CREAM 12 OZ |
| 1 5/8 | lb | MILK; DRY NON-FAT L HEAT |
| 1 1/2 | ts | GARLIC DEHY GRA |
| 5 1/3 | lb | MUSHROOMS 16 OZ |
| 3 1/3 | lb | ONIONS DRY |
| 1 | lb | FLOUR GEN PURPOSE 10LB |
| 1 | c | SHORTENING; 3LB |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 5 | tb | PAPRIKA GROUND |
| 4 | oz | SALT TABLE 5LB |
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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