Pepper Steak L.Meat, Fish, and Poultry No.013
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|Yield: 100 Portions Each Portion: 3/4 Cup|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 400 'F. Griddle; 325 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Braising Steak| 30LB | | 1. Cut steaks into 1/2 inch |
|, Swiss, Frozen | | | strips; brown on well greased |
|Shortening, Emulsifi| 2LB | 1.00 Qrt | griddle. |
|ed | | | 2. Place an equal quantity of |
| | | | strips in each pan. Set aside |
| | | | for use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 1.00 Gal | 3. Combine water, Soup and Gravy |
|Stock, Beef or Chick| 4OZ|10.00 Tbsp| base, tomato paste, soy sauce, |
|en | | | sugar, and pepper. Blend well. |
|Tomato Paste | 1LB 15OZ| 3.50 Cup | Heat to a boil. |
|Soy Sauce | | 1.00 Qrt | |
|Sugar, Extra Fine Gr| 2OZ| 0.25 Cup | |
|anulated | | | |
|Pepper, Black, Groun| | 1.22 Tbsp| |
|d | | | |
|--------------------|----------|----------|-----------------------------------|
|Cornstarch | 5OZ| 1.00 Cup | 4. Combine cornstarch and water; |
|Cold Water | | 1.00 Qrt | stir until smooth; add to |
| | | | tomato sauce. Cook until |
| | | | thickened,stirring constantly. |
| | | | 5. Pour 3 3/4 qt sauce over beef |
| | | | strips in each pan. Cover; |
| | | | bake 2 hours. |
|--------------------|----------|----------|-----------------------------------|
|Onions | 2LB 11OZ| 2.00 Qrt | 6. Saute onions, peppers and |
|Peppers, Sweet | 8LB |10.50 Qrt | garlic in shortening or salad |
|Garlic | 2OZ| 6.00 Tbsp| oil 5 minutes or until onions |
|Shortening, Emulsifi| 1LB | 2.00 Cup | are transparent. |
|ed | | | 7. Add an equal quantity sauteed |
| | | | vegetables to each pan of |
| | | | beef strips. Bake 30 minutes |
| | | | or until beef is tender. |
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NOTE: 1. In Step 3, 1-36 oz cn canned tomato juice concentrate may be
used. See Recipe Card A-13.
2. In Step 6, 3lb dry onions A.P. will yield 2 lb 11 oz chopped
onions and 9 lb as oz fresh sweet peppers A.P. will yield
8 lb chopped peppers.
3. In Step 6, 5 oz (1 2/3 cups) dehydrated onions and 1 lb 4oz
(3 3/4 qt) dehydrated green peppers (See Recipe Card A-11)
or 8lb frozen diced green peppers may be used.
4. In Step 6, 4 1/2 tsp dehydrated garlic may be used. See
Recipe Card A-17.
5. Other sizes and types of pans may be used. See Recipe Card
A-25.
VARIATION
1. ORIENTAL STEAK: Follow Steps 1 thru 6. In Step 7, add 6 lb
6 oz (2-No. 10 cn) drained bean sprouts. Follow remainder
Step 7. EACH PORTION: 1 Cup.