| 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 |
tb |
PEPPER BLACK 1 LB CN |
| 5 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24" ROASTING PAN TEMPERATURE: 350F.
GRIDDLE
325F. OVEN
1. BROWN STEAKS ON WELL GREASED GRIDDLE 1 MINUTE ON EACH SIDE.
2. OVERLAP 50 STEAKS IN EACH PAN.
3. COVER STEAKS IN EACH PAN WITH 10 LB (7 1/2 QT) ONIONS.
4. ADD SOUP & GRAVY BASE, SALT AND PEPPER TO WATER, STIR UNTIL DISSOLVED.
5. POUR 1 QT OVER STEAKS IN EACH PAN. COVER PANS.
6. 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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