| 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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