Steak Smothered With Onio
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Swiss | 100 | Servings | |
INGREDIENTS
| 2 | qt | WATER, HOT |
| 37 1/2 | lb | BEEF SWISS STEAK |
| 20 | lb | ONIONS DRY |
| 2 | oz | SOUP GRAVY BASE BEEF |
| 2 | lb | SHORTENING, 3LB |
| 2 | T | PEPPER BLACK 1 LB CN |
| 5 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24" ROASTING PAN TEMPERATURE: 350F. GRIDDLE 325F. OVEN BROWN STEAKS ON WELL GREASED GRIDDLE 1 MINUTE ON EACH SIDE. OVERLAP 50 STEAKS IN EACH PAN. COVER STEAKS IN EACH PAN WITH 10 LB (7 1/2 QT) ONIONS. ADD SOUP & GRAVY BASE, SALT AND PEPPER TO WATER, STIR UNTIL DISSOLVED. POUR 1 QT OVER STEAKS IN EACH PAN. COVER PANS. BAKE 2 HOURS OR UNTIL TENDER. : NOTE: 1. IN STEP 4, 22 LB 4 OZ DRY ONIONS A.P. WILL YIELD 20 LB SLICED ONIONS. 2. IN STEP 4, 2 LB 8 OZ (3 QT) DEHYDRATED ONIONS MAY BE USED. Recipe Number: L01500 SERVING SIZE: 1 STEAK PL 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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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 82
Total Fat: 9.2g
Cholesterol: 5.1mg
Sodium: 553.6mg
Potassium: 132.8mg
Carbohydrates: 8.5g
Fiber: 1.5g
Sugar: 3.8g
Protein: <1g