Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 8½ quart | WATER; BOILING |
| 1 quart | WATER |
| 37½ pounds | BEEF SWISS STEAK |
| 1½ tablespoon | GARLIC DEHY GRA |
| 3 pounds | ONIONS DRY |
| 2 pounds | FLOUR GEN PURPOSE 10LB |
| 2 pounds | FLOUR GEN PURPOSE 10LB |
| 8 ounces | SOUP GRAVY BASE BEEF |
| 1 pounds | SHORTENING; 3LB |
| ½ ounce | PEPPER BLACK 1 LB CN |
| ¾ cup | WORCESTERSHIRE SAUCE |
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE 325 F. OVEN
:
1. DREDGE STEAKS IN FLOUR; SHAKE OFF EXCESS.
2. BROWN STEAKS ON A WELL-GREASED GRIDDLE.
3. OVERLAP EQUAL AMOUNT STEAKS IN EACH ROASTING PAN; SET ASIDE FOR USE IN STEP 6.
4. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.
5. ADD PEPPER, GARLIC, WORCESTERSHIRE SAUCE, AND ONIONS TO STOCK. STIR TO MIX WELL. HEAT TO BOILING.
6. POUR EQUAL AMOUNT SAUCE OVER STEAKS IN EACH PAN. COVER.
7. BAKE AT 350 F. 2½ HOURS OR UNTIL TENDER OR IN 325 F. CONVECTION OVEN 2 ½ HOURS ON HIGH FAN, OPEN VENT.
8. PLACE STEAKS IN 4 STEAM TABLE PANS (12 BY 20 BY 2 ½-INCHES).
9. MIX FLOUR AND WATER TO MAKE A SMOOTH PASTE; ADD TO SAUCE. COOK 2 MINUTES OR UNTIL THICKENED STIRRING CONSTANTLY.
10. POUR 2 ½ QUART SAUCE OVER STEAKS IN EACH STEAM TABLE PAN.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 5, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED ONIONS.
NOTE: 2. IN STEP 5, 6 ⅔ OZ (2 CUPS) DEHYDRATED ONIONS (SEE RECIPE NO. A01100) MAY BE USED.
Recipe Number: L01601
SERVING SIZE: 1 STEAK PL
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .