SWISS STEAK WITH TOMATO SOUP

Ingredients

Ingredient Weight Measure Issue
BEEF,SWISS STEAK,LEAN,RAW,THAWED 37-1/2 lbs
OIL,SALAD 1-1/2 lbs 3 cup
SOUP,CONDENSED,TOMATO 12-1/2 lbs 1 gal 1-5/8 qts
WATER 5-3/4 lbs 2 qts 3 cup
SALT 1 oz 1 tbsp
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
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2 cup 2-3/8 lbs

Method

1 Brown steaks on 325 F. well greased griddle.
2 Overlap steaks in roasting pans.
3 Mix tomato soup with water.
4 Add salt, pepper, garlic, onions and sweet peppers to tomato soup. Stir to mix well. Heat to boiling.
5 Pour about 6-1/4 quarts sauce over steaks in each pan. Cover.
6 Using a convection oven, bake 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. Remove steaks to steam table roasting pans. Place sauce in
steam-jacketed kettle or stock pot. 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
339 cal 9 g 37 g 17 g 108 mg 489 mg 17 mg

Portion

7-1/2 Ounces

Yield

100


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