| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
|
100 |
Servings |
INGREDIENTS
| 2 |
qt |
WATER; BOILING |
| 37 1/2 |
lb |
BEEF SWISS STEAK |
| 1 1/4 |
ts |
GARLIC DEHY GRA |
| 2 |
tb |
GARLIC DEHY GRA |
| 3 |
lb |
ONIONS DRY |
| 3 |
lb |
PEPPER SWT GRN FRESH |
| 1 |
lb |
FLOUR GEN PURPOSE 10LB |
| 5 1/3 |
tb |
SOUP GRAVY BASE BEEF |
| 3 3/16 |
lb |
SOUP TOMATO VEG #2 1/2 |
| 2 |
lb |
SHORTENING; 3LB |
| 1/4 |
c |
CHILI POWDER |
| 1/2 |
c |
CHILI POWDER |
| 1/4 |
c |
PAPRIKA GROUND |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
2 ts -
PAN: 18 BY24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
1. DREDGE STEAKS IN MIXTURE OF FLOUR, SALT, CHILI POWDER, PAPRIKA AND
GARLIC;
SHAKE OFF EXCESS.
2. BROWN STEAKS IN SHALLOW FAT.
3. OVERLAP 50 STEAKS IN EACH PAN.
4. COMBINE ONIONS AND PEPPERS; SPREAD 2 1/4 QT ONION-PEPPER MIXTURE OVER
STEAKS IN EACH PAN.
5. STIR SOUP AND GRAVY BASE INTO BOILING WATER.
6. ADD TOMATO SOUP, CHILI POWDER, GARLIC AND CUMIN. MIX THOROUGHLY.
7. POUR 6 1/2 CUPS SAUCE EQUALLY OVER STEAKS IN EACH PAN.
8. COVER PANS. BAKE 2 TO 2 1/2 HOURS OR UNTIL STEAKS ARE TENDER.
NOTE: 1. IN STEP 4, 3 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB
CHOPPED PEPPERS AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED
ONIONS.
NOTE: 2. IN STEP 4, 8 OZ (6 CUPS) DEHYDRATED GREEN PEPPERS OR 3 LB (2 1/4
QT) FROZEN, DICED GREEN PEPPERS, AND 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE
USED. SEE RECIPENO. A-11.
NOTE: 3. ONE-A LADLE MAY BE USED FOR SAUCE. SEE RECIPE NO. A-4.
Recipe Number: L17300
SERVING SIZE: 1 STEAK (4
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:
“God loves each of us as if there were only one of us. #Augustine”