Spanish Steak L.Meat, Fish, and Poultry No.014
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|Yield: 100 Portions Each Portion: 1 Steak plus Sauce|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 350 'F. Griddle; 325 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Braising Steak| 37LB 8OZ| | 1. Dredge steaks in mixture of |
|, Swiss, Frozen | | | flour, salt, and pepper; |
|Flour, All Purpose | 3LB | 3.00 Qrt | shake off excess. |
|Salt | 4OZ| 6.00 Tbsp| |
|Pepper, Black, Groun| | 3.00 Tbsp| |
|d | | | |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 1LB | 2.00 Cup | 2. Brown steaks on well greased |
|ed | | | griddle. |
| | | | 3. Overlap about 50 steaks in |
| | | | each pan. Set aside for use |
| | | | in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Garlic | | 1.67 Tbsp| 4. Combine garlic, onions, |
|Onions | 1LB 8OZ| 4.50 Cup | peppers, tomato paste, bay |
|Peppers, Sweet | 2LB | 1.50 Qrt | leaf, celery salt, and stock |
|Tomato Paste | 3LB 8OZ| 6.13 Cup | or water. |
|Bay Leaves | | 1.00 EA | 5. Pour an equal amout of sauce |
|Celery Salt | | 0.25 Cup | over steaks in each pan. |
|Cold Water | | 1.00 Gal | Cover pans. |
| | | | 6. Bake 2 hours or until tender. |
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NOTE: 1. In Step 4, 1 tsp dehydrated garlic may be used. See Recipe
Card A-17.
2. In Step 4, 1 lb 10 oz dry onions A.P. will yield 1 lb 8oz
chopped onions and 2 lb 7 oz fresh sweet peppers A.P. will
yield 2 lb chopped peppers.
3. In Step 4, 3oz (1 cup) dehydrated onions and 5 1/4 oz (1 qt)
dehydrated green peppers (See Recipe Card A-11) or 2 lb
frozen, diced green peppers may be used.
4. In Step 4, 1 3/4-36oz cn canned tomato juice concentrate may
be substituted for tomato paste. See Recipe Card A-13.
5. In Step 4, 4oz Soup and Gravy base, beef may be used for
beef stock. See Recipe Card A-12. Omit salt and season to
taste.
6. Other sizes and types of pans may be used. See Recipe Card
A-25.
VARIATION
1. SPANISH STEAK STRIPS: In Step 1, use 30 lb Braising Steak,
Swiss; slice each steak into thin strips (1/2-inch wide).
Follow Steps 2 thru 6. EACH PORTION: 3/4 Cup.