Swiss Steak With Mushroom

Directions

1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE 350 F. OVEN
2. 1. DREDGE STEAKS IN FLOUR; SHAKE OFF EXCESS.
3. 2. BROWN STEAKS ON A WELL-GREASED GRIDDLE.
4. 3. OVERLAP EQUAL AMOUNT STEAKS IN EACH ROASTING PAN; SET ASIDE FOR USE IN STEP 6.
5. 4. COMBINE CANNED CONDENSED CREAM OF MUSHROOM SOUP WITH WATER, PEPPER, AND GARLIC TO STOCK. STIR TO MIX WELL. HEAT TO BOILING.
6. 5. USE 5 1/2 Quart SAUCE PER PAN.
7. 6. BAKE AT 350F. 2 1/2 Hrs Or possibly Till TENDER Or possibly IN 325F. CONVECTION OVEN 2 1/2 Hrs ON HIGH FAN, CLOSED VENT.
8. 7. PLACE STEAKS IN 4 STEAM TABLE PANS (12 BY 20 BY 2 1/2").
9. 8. POUR 2 1/2 Quart SAUCE OVER STEAKS IN EACH STEAM TABLE PAN.
10. NOTE:
11. 1. IN STEP 5, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB DRY Minced ONIONS AND 2 LB 7 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB Minced PEPPERS.
12. 2. IN STEP 5, 6 2/3 Ounce (2 C.) DEHYDRATED ONIONS AND 5 1/3 Ounce (1 Quart)
13. DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) Or possibly 2 LB ( 1 1/2 Quart)
14. Frzn, DICED GREEN PEPPERS MAY BE USED.
15. 3. IN STEP 5, 2 TBSP (6 CLOVES) GARLIC, DRY, Chopped MAY BE USED.
16. 4. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 325F. 2 Hrs Or possibly Till STEAKS ARE TENDER ON HIGH FAN, CLOSED VENT.
17. SERVING SIZE: 1 STEAK PL