Recipe - Swiss Steak Wveg.

1 ga WATER; COLD
37 One half pound BEEF SWISS STEAK
6 1/8 cup TOMATO PASTE #2 1/2
1 2/3 teaspoon GARLIC DEHY GRA
1 One half pound ONIONS DRY
2 pound PEPPER SWT GRN FRESH
3 pound FLOUR GEN PURPOSE 10LB
2 cup SHORTENING; 3LB
3 tablespoon PEPPER BLACK 1 LB CN
1 BAY LEAVES
6 tablespoon SALT TABLE 5LB

1. DREDGE STEAKS IN MIXTURE OF FLOUR, SALT AND PEPPER, SHAKE OFF EXCESS.

2. BROWN STEAK ON WELL GREASED GRIDDLE.

3. OVERLAP ABOUT 50 STEAKS IN EACH PAN. SET ASIDE FOR USE IN STEP 5.

4. COMBINE GARLIC,ONIONS, PEPPERS, TOMATO PASTE, BAY LEAF, CELERY SALT,
AND STOCK OR WATER.

5. POUR AN EQUAL AMOUNT OF SAUCE OVER STEAKS IN EACH PAN. COVER PANS.

Recipe Number: L01400

SERVING SIZE: 100

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