Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 8 1/2 quart WATER, BOILING
- 1 quart 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
- 2 lb FLOUR GEN PURPOSE 10LB
- 8 ounce SOUP GRAVY BASE BEEF
- 1 lb SHORTENING, 3LB
- 1/2 ounce PEPPER BLACK 1 LB CN
- 3/4 c. WORCESTERSHIRE SAUCE
Direcciones
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE 325 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. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.
- 5. Add in PEPPER, GARLIC, WORCESTERSHIRE SAUCE, AND ONIONS TO STOCK.
- STIR TO MIX WELL. HEAT TO BOILING.
- 6. POUR EQUAL AMOUNT SAUCE OVER STEAKS IN EACH PAN. COVER.
- 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.
- 8. PLACE STEAKS IN 4 STEAM TABLE PANS (12 BY 20 BY 2 1/2-INCHES).
- 9. MIX FLOUR AND WATER TO MAKE A SMOOTH PASTE; Add in TO SAUCE. COOK 2 Min Or possibly Till THICKENED STIRRING CONSTANTLY.
- 10. POUR 2 1/2 Qt SAUCE OVER STEAKS IN EACH STEAM TABLE PAN.
- **ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 1. IN STEP 5, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB DRY Minced ONIONS.
- NOTE:
- 2. IN STEP 5, 6 2/3 Ounce (2 C.) DEHYDRATED ONIONS (SEE RECIPE NO. A01100) MAY BE USED.
- SERVING SIZE: 1 STEAK PL
Languages
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% |
