Recipe - Steak Strips Smothered Wi

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

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

1. IN STEP 1, USE BRAISING STEAK, SWISS STEAKS; SLICE EACH STEAK INTO THIN
STRIPS (One half " WIDE). DREDGE EACH STRIP IN MIXTURE OF FLOUR, SALT, AND
PEPPER. SHAKE OFF EXCESS.

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

3. OVERLAP 50 STEAKS IN EACH PAN.

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

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

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

7. 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.

NOTE: 2. IN STEP 4, 2 LB 8 OZ (3 QT) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE CARD A01100.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.

Recipe Number: L01501

SERVING SIZE: Three fourths CUP

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