| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
|
100 |
Servings |
INGREDIENTS
| 1 3/4 |
qt |
WATER; BOILING |
| 2 |
c |
WATER |
| 37 1/2 |
lb |
BEEF SWISS STEAK |
| 1 1/2 |
tb |
GARLIC DEHY GRA |
| 12 3/4 |
lb |
TOMATOES # 10 CAN |
| 3 |
lb |
ONIONS DRY |
| 2 |
lb |
PEPPER SWT GRN FRESH |
| 2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 8 |
oz |
FLOUR GEN PURPOSE 10LB |
| 1 3/4 |
oz |
SOUP GRAVY BASE BEEF |
| 1 |
lb |
SHORTENING; 3LB |
| 1/2 |
oz |
PEPPER BLACK 1 LB CN |
| 3/4 |
c |
WORCESTERSHIRE SAUCE |
| 1 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE
325 F. OVEN
:
1. DREDGE STEAKS IN FLOUR; SHAKE OFF EXCESS.
2. BROWN STEAKS ON A WELL-GREASED GRIDDLE.
3. OVERLAP EQUAL AMOUNT STEAKS IN EACH ROASTING PAN; SET ASIDE FOR USE
IN STEP 6.
4. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.
5. ADD SALT, PEPPER, GARLIC, WORCESTERSHIRE SAUCE, ONIONS, PEPPERS AND
TOMATOES TO STOCK. STIR TO MIX WELL. HEAT TO BOILING.
6. POUR EQUAL AMOUNT SAUCE OVER STEAKS IN EACH PAN. COVER.
7. BAKE 2 HOURS OR UNTIL STEAKS ARE TENDER. REMOVE STEAKS FROM PANS.
SKIM OFF EXCESS FAT FROM SAUCE.
8. PLACE STEAKS IN 4 STEAM TABLE PANS (12 BY 20 BY 2 1/2-INCHES).
9. MIX FLOUR AND WATER TO MAKE A SMOOTH PASTE; ADD TO SAUCE. COOK 2
MINUTES OR UNTIL THICKENED STIRRING CONSTANTLY.
10. POUR 2 1/2 QUART SAUCE OVER STEAKS IN EACH STEAM TABLE PAN.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 5, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY
CHOPPED ONIONS AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB
CHOPPED PEPPERS.
NOTE: 2. IN STEP 5, 6 2/3 OZ (2 CUPS) DEHYDRATED ONIONS AND 5 1/3 OZ
(1 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 2 LB (1 1/2
QT) FROZEN, DICED GREEN PEPPERS MAY BE USED.
NOTE: 3. IN STEP 5, 2 TBSP (6 CLOVES) GARLIC, DRY, MINCED MAY BE USED.
Recipe Number: L01600
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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