Swiss Steak With Brown Gravy Recipe

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Servings: 12

Ingredients

Cost per serving $1.11 view details

Directions

  1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE 325 F. OVEN
  2. 1. DREDGE STEAKS IN FLOUR; SHAKE OFF EXCESS.
  3. 2. BROWN STEAKS ON A WELL-GREASED GRIDDLE.
  4. 3. OVERLAP EQUAL AMOUNT STEAKS IN EACH ROASTING PAN; SET ASIDE FOR USE IN STEP 6.
  5. 4. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.
  6. 5. Add in PEPPER, GARLIC, WORCESTERSHIRE SAUCE, AND ONIONS TO STOCK.
  7. STIR TO MIX WELL. HEAT TO BOILING.
  8. 6. POUR EQUAL AMOUNT SAUCE OVER STEAKS IN EACH PAN. COVER.
  9. 7. BAKE AT 350 F. 2 1/2 Hrs Or possibly Till TENDER Or possibly IN 325 F. CONVECTION OVEN 2 1/2 Hrs ON HIGH FAN, OPEN VENT.
  10. 8. PLACE STEAKS IN 4 STEAM TABLE PANS (12 BY 20 BY 2 1/2-INCHES).
  11. 9. MIX FLOUR AND WATER TO MAKE A SMOOTH PASTE; Add in TO SAUCE. COOK 2 Min Or possibly Till THICKENED STIRRING CONSTANTLY.
  12. 10. POUR 2 1/2 Qt SAUCE OVER STEAKS IN EACH STEAM TABLE PAN.
  13. **ALL NOTES ARE PER 100 PORTIONS.
  14. NOTE:
  15. 1. IN STEP 5, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB DRY Minced ONIONS.
  16. NOTE:
  17. 2. IN STEP 5, 6 2/3 Ounce (2 C.) DEHYDRATED ONIONS (SEE RECIPE NO. A01100) MAY BE USED.
  18. SERVING SIZE: 1 STEAK PL

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1060g
Recipe makes 12 servings
Calories 945  
Calories from Fat 348 37%
Total Fat 39.43g 49%
Saturated Fat 9.08g 36%
Trans Fat 12.63g  
Cholesterol 0mg 0%
Sodium 206mg 9%
Potassium 475mg 14%
Total Carbs 129.78g 35%
Dietary Fiber 6.2g 21%
Sugars 6.72g 4%
Protein 17.05g 27%
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