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Receta Swiss Steak With Brown Gravy
by Global Cookbook

Swiss Steak With Brown Gravy
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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

  1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE 325 F. OVEN
  2. DREDGE STEAKS IN FLOUR; SHAKE OFF EXCESS.
  3. BROWN STEAKS ON A WELL-GREASED GRIDDLE.
  4. OVERLAP EQUAL AMOUNT STEAKS IN EACH ROASTING PAN; SET ASIDE FOR USE IN STEP 6.
  5. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.
  6. Add in PEPPER, GARLIC, WORCESTERSHIRE SAUCE, AND ONIONS TO STOCK.
  7. STIR TO MIX WELL. HEAT TO BOILING.
  8. POUR EQUAL AMOUNT SAUCE OVER STEAKS IN EACH PAN. COVER.
  9. 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.
  10. PLACE STEAKS IN 4 STEAM TABLE PANS (12 BY 20 BY 2 1/2-INCHES).
  11. MIX FLOUR AND WATER TO MAKE A SMOOTH PASTE; Add in TO SAUCE. COOK 2 Min Or possibly Till THICKENED STIRRING CONSTANTLY.
  12. POUR 2 1/2 Qt SAUCE OVER STEAKS IN EACH STEAM TABLE PAN.
  13. ALL NOTES ARE PER 100 PORTIONS.
  14. NOTE:
  15. IN STEP 5, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB DRY Minced ONIONS.
  16. NOTE:
  17. IN STEP 5, 6 2/3 Ounce (2 C.) DEHYDRATED ONIONS (SEE RECIPE NO. A01100) MAY BE USED.
  18. SERVING SIZE: 1 STEAK PL