Steak Smothered with Onions L.Meat, Fish, and Poultry No.015
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|Yield: 100 Portions Each Portion: 1 Steak plus 1/2 Cup Onions|
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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 | 2LB | 2.00 Qrt | shake off excess. |
|Salt | 5OZ| 0.50 Cup | |
|Pepper, Black, Groun| | 2.00 Tbsp| |
|d | | | |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 2LB | 1.00 Qrt | 2. Brown steaks on well greased |
|ed | | | griddle. |
| | | | 3. Overlap about 50 steaks in |
| | | | each pan. |
|--------------------|----------|----------|-----------------------------------|
|Onions | 20LB | 3.75 Gal | 4. Cover steaks in each pan with |
|Hot Water | | 2.00 Qrt | 1 7/8 gal onions and 1 qt |
| | | | water or stock. Cover pans. |
| | | | 5. Bake 2 hours or until tender. |
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NOTE: 1. In Step 4, 22 lb 4 oz dry onions A.P. will yield 20lb
sliced onions.
2. In Step 4, 2 lb 8 oz (3 qt) dehydrated onions may be used.
See Recipe Card A-11.
3. In Step 4, 2 oz Soup and Gravy base, beef, may be used.
See Recipe Card A-12.
4. Other sizes and types of pans may be used. See Recipe Card
A-25.
VARIATION
1. STEAK STRIPS SMOTHERED WITH ONIONS: In Step 1, use 30 lb
Braising Steak, Swiss steaks; slice each steak into thin
strips (1/2-inch wide). Follow Steps 2 thru 5.
EACH PORTION: 3/4 Cup.