Swiss steak w/veg. and grav
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | gallon | WATER |
| 30 | pounds | BEEF SWISS STEAK |
| 3½ | pounds | TOMATO PASTE #2 1/2 |
| 4 | Cloves GARLIC DEHY GRA | |
| 1½ | pounds | ONIONS DRY |
| 2 | pounds | PEPPER SWT GRN FRESH |
| 3 | pounds | FLOUR GEN PURPOSE 10LB |
| 2 | cups | SHORTENING; 3LB |
| 3 | tablespoons | PEPPER BLACK 1 LB CN |
| 1 | Leaf BAY LEAVES | |
| 6 | tablespoons | SALT TABLE 5LB |
Directions
1. DREDGE STEAKS IN MIXTURE OF FLOUR , SALT, AND PEPPER, SHAKE OFF EXCESS.
2. BROWN STAEKS ON WELL GREASED GRIDDLE.
3. OVERLAP ABOUT 50 STEAKS IN EACH PAN. SET ASIDE FOR USE IN STEP 5.
Recipe Number: L01401
SERVING SIZE: 100
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .