Swiss steak with tomato sauce

Yield: 100 Servings

Measure Ingredient
1¾ quart WATER; BOILING
2 cups WATER
37½ pounds BEEF SWISS STEAK
1½ tablespoon GARLIC DEHY GRA
12¾ pounds TOMATOES # 10 CAN
3 pounds ONIONS DRY
2 pounds PEPPER SWT GRN FRESH
2 pounds FLOUR GEN PURPOSE 10LB
8 ounces FLOUR GEN PURPOSE 10LB
1¾ ounce SOUP GRAVY BASE BEEF
1 pounds SHORTENING; 3LB
½ ounce PEPPER BLACK 1 LB CN
¾ cup WORCESTERSHIRE SAUCE
1 ounce SALT TABLE 5LB

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 SALT, PEPPER, GARLIC, WORCESTERSHIRE SAUCE, ONIONS, PEPPERS AND TOMATOES TO STOCK. STIR TO MIX WELL. HEAT TO BOILING.

6. POUR EQUAL AMOUNT SAUCE OVER STEAKS IN EACH PAN. COVER.

7. BAKE 2 HOURS OR UNTIL STEAKS ARE TENDER. REMOVE STEAKS FROM PANS.

SKIM OFF EXCESS FAT FROM SAUCE. 8. PLACE STEAKS IN 4 STEAM TABLE PANS (12 BY 20 BY 2½-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 AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS.

NOTE: 2. IN STEP 5, 6 ⅔ OZ (2 CUPS) DEHYDRATED ONIONS AND 5 ⅓ OZ (1 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 2 LB (1 ½ QT) FROZEN, DICED GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 5, 2 TBSP (6 CLOVES) GARLIC, DRY, MINCED MAY BE USED.

Recipe Number: L01600

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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