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Add a photoServings: 12
Ingredients
- 1 gal WATER
- 37 1/2 lb BEEF SWISS STEAK
- 1 1/2 Tbsp. GARLIC DEHY GRA
- 3 lb ONIONS DRY
- 2 lb FLOUR GEN PURPOSE 10LB
- 1 lb SHORTENING, 3LB
- 2 Tbsp. PEPPER BLACK 1 LB CN
Directions
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE 350 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. COMBINE CANNED CONDENSED CREAM OF MUSHROOM SOUP WITH WATER, PEPPER, AND GARLIC TO STOCK. STIR TO MIX WELL. HEAT TO BOILING.
- 5. USE 5 1/2 Quart SAUCE PER PAN.
- 6. BAKE AT 350F. 2 1/2 Hrs Or possibly Till TENDER Or possibly IN 325F. CONVECTION OVEN 2 1/2 Hrs ON HIGH FAN, CLOSED VENT.
- 7. PLACE STEAKS IN 4 STEAM TABLE PANS (12 BY 20 BY 2 1/2").
- 8. POUR 2 1/2 Quart SAUCE OVER STEAKS IN EACH STEAM TABLE PAN.
- NOTE:
- 1. IN STEP 5, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB DRY Minced ONIONS AND 2 LB 7 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB Minced PEPPERS.
- 2. IN STEP 5, 6 2/3 Ounce (2 C.) DEHYDRATED ONIONS AND 5 1/3 Ounce (1 Quart)
- DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) Or possibly 2 LB ( 1 1/2 Quart)
- Frzn, DICED GREEN PEPPERS MAY BE USED.
- 3. IN STEP 5, 2 TBSP (6 CLOVES) GARLIC, DRY, Chopped MAY BE USED.
- 4. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 325F. 2 Hrs Or possibly Till STEAKS ARE TENDER ON HIGH FAN, CLOSED VENT.
- SERVING SIZE: 1 STEAK PL
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 533g | |
| Recipe makes 12 servings | |
| Calories 656 | |
| Calories from Fat 342 | 52% |
| Total Fat 38.68g | 48% |
| Saturated Fat 8.96g | 36% |
| Trans Fat 12.63g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 255mg | 7% |
| Total Carbs 68.68g | 18% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.79g | 3% |
| Protein 9.23g | 15% |
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