Recipe - Steak Smothered With Onio

2 qt WATER; HOT
37 One half pound BEEF SWISS STEAK
20 pound ONIONS DRY
2 ounce SOUP GRAVY BASE BEEF
2 pound SHORTENING; 3LB
2 tablespoon PEPPER BLACK 1 LB CN
5 ounce SALT TABLE 5LB

PAN: 18 BY 24" ROASTING PAN TEMPERATURE: 350F.
GRIDDLE
325F. OVEN

1. BROWN STEAKS ON WELL GREASED GRIDDLE 1 MINUTE ON EACH SIDE.

2. OVERLAP 50 STEAKS IN EACH PAN.

3. COVER STEAKS IN EACH PAN WITH 10 LB (7 One half QT) ONIONS.

4. ADD SOUP & GRAVY BASE, SALT AND PEPPER TO WATER, STIR UNTIL DISSOLVED.

5. POUR 1 QT OVER STEAKS IN EACH PAN. COVER PANS.

6. BAKE 2 HOURS OR UNTIL TENDER.
:

NOTE: 1. IN STEP 4, 22 LB 4 OZ DRY ONIONS A.P. WILL YIELD 20 LB SLICED
ONIONS.

2. IN STEP 4, 2 LB 8 OZ (3 QT) DEHYDRATED ONIONS MAY BE USED.

Recipe Number: L01500

SERVING SIZE: 1 STEAK PL

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.