Steak smothered with onio

Yield: 100 Servings

Measure Ingredient
2 quarts WATER; HOT
37½ pounds BEEF SWISS STEAK
20 pounds ONIONS DRY
2 ounces SOUP GRAVY BASE BEEF
2 pounds SHORTENING; 3LB
2 tablespoons PEPPER BLACK 1 LB CN
5 ounces SALT TABLE 5LB

PAN: 18 BY 24" ROASTING PAN TEMPERATURE: 350F.

GRIDDLE

325F. OVEN

1. BROWN STEAKS ON WELL GREASED GRIDDLE 1 MINUTE ON EACH SIDE.

2. OVERLAP 50 STEAKS IN EACH PAN.

3. COVER STEAKS IN EACH PAN WITH 10 LB (7½ QT) ONIONS.

4. ADD SOUP & GRAVY BASE, SALT AND PEPPER TO WATER, STIR UNTIL DISSOLVED.

5. POUR 1 QT OVER STEAKS IN EACH PAN. COVER PANS.

6. 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.

2. IN STEP 4, 2 LB 8 OZ (3 QT) DEHYDRATED ONIONS MAY BE USED.

Recipe Number: L01500

SERVING SIZE: 1 STEAK PL

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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