Recipe - Steak Ranchero

2 qt WATER; BOILING
2 teaspoon
37 One half pound BEEF SWISS STEAK
1 One fourth teaspoon GARLIC DEHY GRA
2 tablespoon GARLIC DEHY GRA
3 pound ONIONS DRY
3 pound PEPPER SWT GRN FRESH
1 pound FLOUR GEN PURPOSE 10LB
5 1/3 tablespoon SOUP GRAVY BASE BEEF
3 3/16 pound SOUP TOMATO VEG #2 1/2
2 pound SHORTENING; 3LB
One fourth cup CHILI POWDER
One half cup CHILI POWDER
One fourth cup PAPRIKA GROUND
3 tablespoon SALT TABLE 5LB

PAN: 18 BY24INCH 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 2 One fourth QT ONIONPEPPER 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 One half CUPS SAUCE EQUALLY OVER STEAKS IN EACH PAN.

8. COVER PANS. BAKE 2 TO 2 One half 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 1/4
QT) FROZEN, DICED GREEN PEPPERS, AND 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE
USED. SEE RECIPENO. A11.

NOTE: 3. ONEA LADLE MAY BE USED FOR SAUCE. SEE RECIPE NO. A4.

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, http://www.erols.com/hosey.