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Swiss Steak With Vegetables And Gravy
Ingredients
- 1 gal WATER, Cool
- 37 1/2 lb BEEF SWISS STEAK
- 6 1/8 c. TOMATO PASTE #2 1/2
- 1 2/3 tsp GARLIC DEHY GRA
- 1 1/2 lb ONIONS DRY
- 2 lb PEPPER SWT GRN FRESH
- 3 lb FLOUR GEN PURPOSE 10LB
- 2 c. SHORTENING, 3LB
- 3 Tbsp. PEPPER BLACK 1 LB CN
- 1 x BAY LEAVES
- 6 Tbsp. SALT TABLE 5LB
Directions
- 1. DREDGE STEAKS IN Mix 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 possibly WATER.
- 5. POUR AN EQUAL AMOUNT OF SAUCE OVER STEAKS IN EACH PAN. COVER PANS.
- SERVING SIZE: 100
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