Swiss steak w/veg.

100 Servings

Ingredients

Quantity Ingredient
1 gallon WATER; COLD
37½ pounds BEEF SWISS STEAK
6⅛ cup TOMATO PASTE #2 1/2
1⅔ teaspoon GARLIC DEHY GRA
1½ pounds ONIONS DRY
2 pounds PEPPER SWT GRN FRESH
3 pounds FLOUR GEN PURPOSE 10LB
2 cups SHORTENING; 3LB
3 tablespoons PEPPER BLACK 1 LB CN
1 BAY LEAVES
6 tablespoons SALT TABLE 5LB

Directions

1. DREDGE STEAKS IN MIXTURE OF FLOUR, SALT AND PEPPER, SHAKE OFF EXCESS.

2. BROWN STEAK ON WELL GREASED GRIDDLE.

3. OVERLAP ABOUT 50 STEAKS IN EACH PAN. SET ASIDE FOR USE IN STEP 5.

4. COMBINE GARLIC,ONIONS, PEPPERS, TOMATO PASTE, BAY LEAF, CELERY SALT, AND STOCK OR WATER.

5. POUR AN EQUAL AMOUNT OF SAUCE OVER STEAKS IN EACH PAN. COVER PANS.

Recipe Number: L01400

SERVING SIZE: 100

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

Downloaded from Glen's MM Recipe Archive, .

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