Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2 quarts | WATER; BOILING |
| 37½ pounds | BEEF SWISS STEAK |
| 1¼ teaspoon | GARLIC DEHY GRA |
| 2 tablespoons | GARLIC DEHY GRA |
| 3 pounds | ONIONS DRY |
| 3 pounds | PEPPER SWT GRN FRESH |
| 1 pounds | FLOUR GEN PURPOSE 10LB |
| 5⅓ tablespoon | SOUP GRAVY BASE BEEF |
| 3 3/16 pounds | SOUP TOMATO VEG #2 1/2 |
| 2 pounds | SHORTENING; 3LB |
| ¼ cup | CHILI POWDER |
| ½ cup | CHILI POWDER |
| ¼ cup | PAPRIKA GROUND |
| 3 tablespoons | SALT TABLE 5LB |
2 ts -
PAN: 18 BY24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. DREDGE STEAKS IN MIXTURE OF FLOUR, SALT, CHILI POWDER, PAPRIKA AND GARLIC;
SHAKE OFF EXCESS.
2. BROWN STEAKS IN SHALLOW FAT.
3. OVERLAP 50 STEAKS IN EACH PAN.
4. COMBINE ONIONS AND PEPPERS; SPREAD 2¼ QT ONION-PEPPER MIXTURE OVER STEAKS IN EACH PAN.
5. STIR SOUP AND GRAVY BASE INTO BOILING WATER.
6. ADD TOMATO SOUP, CHILI POWDER, GARLIC AND CUMIN. MIX THOROUGHLY.
7. POUR 6 ½ CUPS SAUCE EQUALLY OVER STEAKS IN EACH PAN.
8. COVER PANS. BAKE 2 TO 2 ½ HOURS OR UNTIL STEAKS ARE TENDER.
NOTE: 1. IN STEP 4, 3 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB CHOPPED PEPPERS AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS.
NOTE: 2. IN STEP 4, 8 OZ (6 CUPS) DEHYDRATED GREEN PEPPERS OR 3 LB (2 ¼ QT) FROZEN, DICED GREEN PEPPERS, AND 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPENO. A-11.
NOTE: 3. ONE-A LADLE MAY BE USED FOR SAUCE. SEE RECIPE NO. A-4.
Recipe Number: L17300
SERVING SIZE: 1 STEAK (4
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .