Recipe - Swiss Steak With Mushroom

1 ga WATER
12 One half pound
37 One half pound BEEF SWISS STEAK
1 One half tablespoon GARLIC DEHY GRA
3 pound ONIONS DRY
2 pound FLOUR GEN PURPOSE 10LB
1 pound SHORTENING; 3LB
2 tablespoon PEPPER BLACK 1 LB CN

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

1. DREDGE STEAKS IN FLOUR; SHAKE OFF EXCESS.

2. BROWN STEAKS ON A WELLGREASED GRIDDLE.

3. OVERLAP EQUAL AMOUNT STEAKS IN EACH ROASTING PAN; SET ASIDE FOR USE
IN STEP 6.

4. COMBINE CANNED CONDENSED CREAM OF MUSHROOM SOUP WITH WATER, PEPPER,
AND GARLIC TO STOCK. STIR TO MIX WELL. HEAT TO BOILING.

5. USE 5 One half QT SAUCE PER PAN.

6. BAKE AT 350F. 2 One half HOURS OR UNTIL TENDER OR IN 325F. CONVECTION OVEN
2 One half HOURS ON HIGH FAN, CLOSED VENT.

7. PLACE STEAKS IN 4 STEAM TABLE PANS (12 BY 20 BY 2 1/2").

8. POUR 2 One half QT SAUCE OVER STEAKS IN EACH STEAM TABLE PAN.
:

NOTE: 1. IN STEP 5, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED
ONIONS AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED
PEPPERS.

2. IN STEP 5, 6 2/3 OZ (2 CUPS) DEHYDRATED ONIONS AND 5 1/3 OZ (1 QT)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A11) OR 2 LB ( 1 One half QT) FROZEN,
DICED GREEN PEPPERS MAY BE USED.

3. IN STEP 5, 2 TBSP (6 CLOVES) GARLIC, DRY, MINCED MAY BE USED.

4. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 325F. 2 HOURS OR
UNTIL STEAKS ARE TENDER ON HIGH FAN, CLOSED VENT.

Recipe Number: L01604

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.