Steak ranchero

100 Servings

Ingredients

Quantity Ingredient
2 quarts WATER; BOILING
37½ pounds BEEF SWISS STEAK
1¼ teaspoon GARLIC DEHY GRA
2 tablespoons GARLIC DEHY GRA
3 pounds ONIONS DRY
3 pounds PEPPER SWT GRN FRESH
1 pounds FLOUR GEN PURPOSE 10LB
5⅓ tablespoon SOUP GRAVY BASE BEEF
3 3/16 pounds SOUP TOMATO VEG #2 1/2
2 pounds SHORTENING; 3LB
¼ cup CHILI POWDER
½ cup CHILI POWDER
¼ cup PAPRIKA GROUND
3 tablespoons SALT TABLE 5LB

Directions

2 ts -

PAN: 18 BY24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. DREDGE STEAKS IN MIXTURE OF FLOUR, SALT, CHILI POWDER, PAPRIKA AND GARLIC;

SHAKE OFF EXCESS.

2. BROWN STEAKS IN SHALLOW FAT.

3. OVERLAP 50 STEAKS IN EACH PAN.

4. COMBINE ONIONS AND PEPPERS; SPREAD 2¼ QT ONION-PEPPER MIXTURE OVER STEAKS IN EACH PAN.

5. STIR SOUP AND GRAVY BASE INTO BOILING WATER.

6. ADD TOMATO SOUP, CHILI POWDER, GARLIC AND CUMIN. MIX THOROUGHLY.

7. POUR 6 ½ CUPS SAUCE EQUALLY OVER STEAKS IN EACH PAN.

8. COVER PANS. BAKE 2 TO 2 ½ HOURS OR UNTIL STEAKS ARE TENDER.

NOTE: 1. IN STEP 4, 3 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB CHOPPED PEPPERS AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS.

NOTE: 2. IN STEP 4, 8 OZ (6 CUPS) DEHYDRATED GREEN PEPPERS OR 3 LB (2 ¼ QT) FROZEN, DICED GREEN PEPPERS, AND 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPENO. A-11.

NOTE: 3. ONE-A LADLE MAY BE USED FOR SAUCE. SEE RECIPE NO. A-4.

Recipe Number: L17300

SERVING SIZE: 1 STEAK (4

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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