| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
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 |
| 4 |
ts |
GARLIC DEHY GRA |
| 2 2/3 |
lb |
ONIONS DRY |
| 8 |
lb |
PEPPER SWT GRN FRESH |
| 5 |
oz |
STARCH EDIBLE CORN |
| 2 |
oz |
SUGAR; GRANULATED 10 LB |
| 4 |
oz |
SOUP GRAVY BASE BEEF |
| 12 |
oz |
SHORTENING; 3LB |
| 1/2 |
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
NOTE: CUT GREEN PEPPERS INTO 1/4 INCH STRIPS.
1. CUT STEAK 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 SMOOTH; ADD TO SAUCE MIXTURE.
COOK UNTIL THICKENED, STIRRING CONSTANTLY.
5. POUR EQUAL AMOUNT 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 AN EQUAL QUANTITY SAUTE'ED VEGETABLES TO EACH PAN. COVER; BAKE
30 MINUTES OR UNTIL BEEF IS TENDER.
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 3, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.
NOTE: 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.
NOTE: 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. A01100) OR 8 LB
FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
NOTE: 4. IN STEP 6, 2 OZ (6 TBSP-18 CLOVES) MINCED DRY GARLIC MAY BE
USED. FRY WITH ONIONS AND PEPPERS IN STEP 6.
NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
NOTE: 6. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 1 HOUR 15
MINUTES ON HIGH FAN, CLOSED VENT; IN STEP 7, 15 MINUTES OR UNTIL TENDER ON
HIGH FAN, CLOSED VENT.
Recipe Number: L01300
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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