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, .