SWISS STEAK WITH MUSHROOM GRAVY

Ingredients

Ingredient Weight Measure Issue
BEEF,SWISS STEAK,LEAN,RAW,THAWED 37-1/2 lbs
OIL,SALAD 1 lbs 3 cup
SOUP,CONDENSED,CREAM OF MUSHROOM 12-1/2 lbs 1 gal 1-5/8 qts
WATER 8-1/3 lbs 1 gal
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
GARLIC POWDER 1/8 oz 1/4 tsp
ONIONS,FRESH,CHOPPED 3-1/8 lbs 2 qts 1 cup 3-1/2 lbs

Method

1 Brown steaks on 325 F. well greased griddle.
2 Overlap steaks in roasting pans.
3 Mix soup with water.
4 Add pepper, garlic, and onions to soup. Stir to mix well. Heat to boiling.
5 Pour 5-1/4 quarts sauce over steaks in each pan. Cover.
6 Using a convection oven, bake 2-1/2 hours at 325 F. on high fan, closed vent or until steaks are tender. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Skim off excess fat. Place sauce in steam jacketed kettle or stock pot. Remove steaks
to steam table roasting pans. Place sauce in steam jacketed kettle and heat to boiling.
7 Pour 8-1/2 cups sauce over steaks in each pan. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
338 cal 6 g 37 g 18 g 108 mg 451 mg 25 mg

Portion

7-1/2 Ounces

Yield

100


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