Swiss Steak W/veg. And Grav
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Swiss | 100 | Servings | |
INGREDIENTS
| 1 | gl | WATER |
| 30 | lb | BEEF SWISS STEAK |
| 3 1/2 | lb | TOMATO PASTE #2 1/2 |
| 4 | Cloves GARLIC DEHY GRA | |
| 1 1/2 | lb | ONIONS DRY |
| 2 | lb | PEPPER SWT GRN FRESH |
| 3 | lb | FLOUR GEN PURPOSE 10LB |
| 2 | c | SHORTENING, 3LB |
| 3 | T | PEPPER BLACK 1 LB CN |
| 1 | Leaf BAY LEAVES | |
| 6 | T | SALT TABLE 5LB |
INSTRUCTIONS
DREDGE STEAKS IN MIXTURE OF FLOUR , SALT, AND PEPPER, SHAKE OFF EXCESS. BROWN STAEKS ON WELL GREASED GRIDDLE. OVERLAP ABOUT 50 STEAKS IN EACH PAN. SET ASIDE FOR USE IN STEP 5. Recipe Number: L01401 SERVING SIZE: 100 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: 40
Calories From Fat: 37
Total Fat: 4.1g
Cholesterol: 2.3mg
Sodium: 420mg
Potassium: 10.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g