Yield: 100 Servings
Measure | Ingredient |
---|---|
2 quarts | WATER; HOT |
30 pounds | BEEF SWISS STEAK |
20 pounds | ONIONS DRY |
2 ounces | SOUP GRAVY BASE BEEF |
1 pounds | SHORTENING; 3LB |
2 tablespoons | PEPPER BLACK 1 LB CN |
5 ounces | SALT TABLE 5LB |
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F.
GRIDDLE
325 F. OVEN
1. IN STEP 1, USE BRAISING STEAK, SWISS STEAKS; SLICE EACH STEAK INTO THIN STRIPS (½ " WIDE). DREDGE EACH STRIP IN MIXTURE OF FLOUR, SALT, AND PEPPER. SHAKE OFF EXCESS.
2. BROWN STEAKS ON WELL GREASED GRIDDLE 1 MINUTE ON EACH SIDE.
3. OVERLAP 50 STEAKS IN EACH PAN.
4. COVER STEAKS IN EACH PAN WITH 10 LB (7½ QT) ONIONS.
5. ADD SOUP & GRAVY BASE, SALT AND PEPPER TO WATER. STIR UNTIL DISSOLVED.
6. POUR 1 QT OVER STEAKS IN EACH PAN. COVER PANS.
7. 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.
NOTE: 2. IN STEP 4, 2 LB 8 OZ (3 QT) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE CARD A01100.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.
Recipe Number: L01501
SERVING SIZE: ¾ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .