| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Swiss |
|
100 |
Servings |
INGREDIENTS
| 1 |
ga |
WATER |
| 1 |
qt |
WATER; COLD |
| 30 |
lb |
BEEF SWISS STEAK |
| 1 15/16 |
lb |
TOMATO PASTE #2 1/2 |
| 1/2 |
oz |
GARLIC DEHY GRA |
| 2 2/3 |
lb |
ONIONS DRY |
| 8 |
lb |
PEPPER SWT GRN FRESH |
| 6 3/8 |
lb |
BEANS SPROUTS #10 |
| 5 |
oz |
STARCH EDIBLE CORN |
| 2 |
oz |
SUGAR; GRANULATED 10 LB |
| 4 |
oz |
SOUP GRAVY BASE BEEF |
| 1/2 |
lb |
SHORTENING; 3LB |
| 3/4 |
lb |
SHORTENING; 3LB |
| 1 1/3 |
tb |
PEPPER BLACK 1 LB CN |
| 3 |
c |
SOY SAUCE |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. GRIDDLE
325 F. OVEN
:
1. CUT STEAKS INTO 1/2 INCH STRIPS; BROWN STRIPS 5 MINUTES ON LIGHTLY
GREASED GRIDDLE TURNING FREQUENTLY.
2. PLACE AN EQUAL QUANTITY OF STRIPS IN EACH PAN. SET ASIDE FOR USE IN
STEP 5.
3. COMBINE WATER, SOUP AND GRAVY BASE, TOMATO PASTE, SOY SAUCE, SUGAR, AND
PEPPER. BLEND WELL. BRING TO A BOIL.
4. COMBINE CORNSTARCH AND WATER; STIR UNTIL THICKENED SMOOTH; ADD TO SAUCE
MIXTURE. COOK UNTIL THICKENED, STIRRING CONSTANTLY.
5. POUR EQUAL AMOUNT SAUCE OVER BEEF STRIPS IN EACH PAN. COVER; BAKE 2
HOURS.
6. SAUTE' ONIONS, PEPPERS, AND GARLIC IN SHORTENING OR SALAD OIL 5 MINUTES
OR UNTIL ONIONS ARE TRANSPARENT.
7. ADD 3 1/2 QT SAUTEED VEGETABLES TO EACH PAN. COVER; BAKE 30 MINUTES
OR UNTIL BEEF IS TENDER.
:
NOTE: 1. IN STEP 3, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.
2. IN STEP 6, 3 LB DRY ONIONS A.P. WILL YIELD 2 LB 11 OZ CHOPPED
ONIONS AND 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 LB CHOPPED
PEPPER STRIPS.
3. IN STEP 6, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS AND 1 LB 4 OZ (3
3/4 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 8 LB FROZEN DICED
GREEN PEPPERS MAY BE USED. THAW PEPPERS.
4. IN STEP 6, 2 OZ (6 TBSP-18 CLOVES) MINCED DRY GARLIC MAY BE USED.
FRY WITH ONIONS AND PEPPERS IN STEP 6.
5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO A-25.
6. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325F. 1 HOUR 15
MINUTES ON HIGH FAN, CLOSED VENT; IN STEP 7, 15 MINUTES OR UNTIL TENDER ON
HIGH FAN, CLOSED VENT.
Recipe Number: L01301
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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