| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Swiss | 100 | Servings | |
INGREDIENTS
| 2 | qt | WATER; HOT |
| 30 | lb | BEEF SWISS STEAK |
| 20 | lb | ONIONS DRY |
| 2 | oz | SOUP GRAVY BASE BEEF |
| 1 | lb | SHORTENING; 3LB |
| 2 | tb | PEPPER BLACK 1 LB CN |
| 5 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE 325 F. OVEN 1. IN STEP 1, USE BRAISING STEAK, SWISS STEAKS; SLICE EACH STEAK INTO THIN STRIPS (1/2 " WIDE). DREDGE EACH STRIP IN MIXTURE OF FLOUR, SALT, AND PEPPER. SHAKE OFF EXCESS. 2. BROWN STEAKS ON WELL GREASED GRIDDLE 1 MINUTE ON EACH SIDE. 3. OVERLAP 50 STEAKS IN EACH PAN. 4. COVER STEAKS IN EACH PAN WITH 10 LB (7 1/2 QT) ONIONS. 5. ADD SOUP & GRAVY BASE, SALT AND PEPPER TO WATER. STIR UNTIL DISSOLVED. 6. POUR 1 QT OVER STEAKS IN EACH PAN. COVER PANS. 7. 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. NOTE: 2. IN STEP 4, 2 LB 8 OZ (3 QT) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: L01501 SERVING SIZE: 3/4 CUP 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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