| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
|
100 |
Servings |
INGREDIENTS
| 1 |
ga |
WATER; COLD |
| 37 1/2 |
lb |
BEEF SWISS STEAK |
| 6 1/8 |
c |
TOMATO PASTE #2 1/2 |
| 1 2/3 |
ts |
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 |
tb |
PEPPER BLACK 1 LB CN |
| 1 |
|
BAY LEAVES |
| 6 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. DREDGE STEAKS IN MIXTURE OF FLOUR, SALT AND PEPPER, SHAKE OFF EXCESS.
2. BROWN STEAK ON WELL GREASED GRIDDLE.
3. OVERLAP ABOUT 50 STEAKS IN EACH PAN. SET ASIDE FOR USE IN STEP 5.
4. COMBINE GARLIC,ONIONS, PEPPERS, TOMATO PASTE, BAY LEAF, CELERY SALT,
AND STOCK OR WATER.
5. POUR AN EQUAL AMOUNT OF SAUCE OVER STEAKS IN EACH PAN. COVER PANS.
Recipe Number: L01400
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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