SWISS STEAK WITH TOMATO SAUCE

Ingredients

Ingredient Weight Measure Issue
BEEF,SWISS STEAK,LEAN,RAW,THAWED 37-1/2 lbs
OIL,SALAD 1-1/2 lbs 3 cup
BEEF BROTH 1 qts 1 cup
SALT 1 oz 1 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
GARLIC POWDER 1/8 oz 1/4 tsp
WORCESTERSHIRE SAUCE 6-1/3 oz 3/4 cup
ONIONS,FRESH,CHOPPED 3-1/8 lbs 2 qts 1 cup 3-1/2 lbs
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2 cup 2-3/8 lbs
TOMATOES,CANNED,DICED,INCL LIQUIDS 13-3/4 lbs 1 gal 2 qts
FLOUR,WHEAT,GENERAL PURPOSE 8-7/8 oz 2 cup
WATER 1 lbs 2 cup

Method

1 Brown steaks on 325 F. well greased griddle.
2 Overlap steaks in roasting pans.
3 Prepare broth according to package directions.
4 Add salt, pepper, garlic, Worcestershire sauce, onions, peppers and tomatoes to stock. Stir well. Heat to boiling.
5 Pour about 4-1/2 quarts sauce over steaks in each pan. Cover.
6 Using a convection oven, bake at 325 F. for 2 hours or until tender on high fan, closed vent. CCP: Internal temperature must reach
145 F. or higher for 15 seconds. Skim off excess fat. Place steaks in 4 steam table roasting pans. Place sauce in steam-jacketed
kettle or stock pot.
7 Mix flour and water to make a smooth paste; add to sauce. Cook 2 minutes or until thickened stirring constantly.
8 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
328 cal 8 g 37 g 16 g 108 mg 388 mg 27 mg

Portion

7-1/2 Ounces

Yield

100


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