Swiss Steak With Tomato Sauce Recipe

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Servings: 12

Ingredients

Cost per serving $1.05 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 SALT, PEPPER, GARLIC, WORCESTERSHIRE SAUCE, ONIONS, PEPPERS AND TOMATOES TO STOCK. STIR TO MIX WELL. HEAT TO BOILING.
  7. 6. POUR EQUAL AMOUNT SAUCE OVER STEAKS IN EACH PAN. COVER.
  8. 7. BAKE 2 Hrs Or possibly Till STEAKS ARE TENDER. REMOVE STEAKS FROM PANS. SKIM OFF EXCESS FAT FROM SAUCE.
  9. 8. PLACE STEAKS IN 4 STEAM TABLE PANS (12 BY 20 BY 2 1/2-INCHES).
  10. 9. MIX FLOUR AND WATER TO MAKE A SMOOTH PASTE; Add in TO SAUCE. COOK 2 Min Or possibly Till THICKENED STIRRING CONSTANTLY.
  11. 10. POUR 2 1/2 Qt SAUCE OVER STEAKS IN EACH STEAM TABLE PAN.
  12. **ALL NOTES ARE PER 100 PORTIONS.
  13. NOTE:
  14. 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.
  15. NOTE:
  16. 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. A01100) Or possibly 2 LB (1 1/2 Quart) Frzn, DICED GREEN PEPPERS MAY BE USED.
  17. NOTE:
  18. 3. IN STEP 5, 2 TBSP (6 CLOVES) GARLIC, DRY, Chopped MAY BE USED.
  19. SERVING SIZE: 1 STEAK PL

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Nutrition Facts

Amount Per Serving %DV
Serving Size 872g
Recipe makes 12 servings
Calories 818  
Calories from Fat 350 43%
Total Fat 39.75g 50%
Saturated Fat 9.12g 36%
Trans Fat 12.63g  
Cholesterol 0mg 0%
Sodium 1120mg 47%
Potassium 1454mg 42%
Total Carbs 103.71g 28%
Dietary Fiber 10.0g 33%
Sugars 18.1g 12%
Protein 15.05g 24%
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