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Add a photoПорций: 12
Ингредиенты
- 6 1/2 quart WATER, Hot
- 1 quart RESERVED LIQUID
- 30 lb BEEF SWISS STEAK
- 1 1/2 lb BUTTER PRINT SURE
- 4 63/1000 lb Lowfat sour cream 12 Ounce
- 1 5/8 lb Lowfat milk, DRY NON-FAT L HEAT
- 1 1/2 tsp GARLIC DEHY GRA
- 5 1/3 lb MUSHROOMS 16 Ounce
- 3 1/3 lb ONIONS DRY
- 1 lb FLOUR GEN PURPOSE 10LB
- 1 c. SHORTENING, 3LB
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 5 Tbsp. PAPRIKA Grnd
- 4 ounce SALT TABLE 5LB
Инструкции
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 350 F. OVEN
- 1. SLICE STEAKS INTO THIN STRIPS ABOUT 1/2 INCH WIDE.
- 2. BROWN STRIPS 5 Min ON LIGHTLY GREASED FRIDDLE TURNING FREQUENTLY.
- 3. PALCE 11 LB 3 Ounce (2 GAL) STRIPS IN EACH PAN.
- 4. DRAIN MUSHROOMS; RESERVE LIQUID FOR USE IN STEP 7.
- 5. Add in ABOUT 1 LB 8 Ounce (1 Quart) MUSHROOMS AND 1 LB 10 Ounce (4 1/2 C.)
- ONIONS TO MEAT IN ACH PAN; STIR WELL. COVER; SET ASIDE FOR USE IN STEP 9.
- 6. COMBINE FLOUR WITH SALT, PAPRIKA, PEPPER AND GARLIC. BLEND IN BUTTER Or possibly MARGARINE USING A WIRE WHIP; STIR Till SMOOTH.
- 7. RECONSTITUTE Lowfat milk WITH RESERVED MUSHROOM LIQUID AND WATER; HEAT TO BOILING. DON NOT BOIL.
- 8. Add in Warm Lowfat milk TO ROUX STIRRING CONSTANTLY. SIMMER 10-15 Min Or possibly Till THICKENED. STIR AS NECESSARY.
- 9. Add in ABOUT 1 GAL SAUCE TO MEAT IN EACH PAN. STIR WELL.
- 10. COVER; BAKE 1 H OUR. STIR. BAKE 1 HOUR Or possibly Till TENDER.
- 11. REMOVE FROM OVEN. SKIM OFF EXCESS FAT.
- NOTE:
- 1. IN STEP 4, 6-8Z CN CANNED MUSHROOMS MAY BE USED.
- 2. IN STEP 5, 3 LB 11 Ounce DRY ONIONS A.P. WILL YIELD 3 LB 5 Ounce Minced ONIONS.
- 3. IN STEP 5, 6 1/2 Ounce (2 C. PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.
- 4. IN STEP 6, 2 TBSP (6 CLOVES) Chopped Dry GARLIC MAY BE USED.
- 5. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 325F., 1 1/4 TO 1 1/2 Hrs Or possibly UNTI MEAT IS TENDER ON HIGH FAN, CLOSED VENT.
- 6. IN STEP 12, Lowfat sour cream SAUCE MIX MAY BE USED. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.
- 7. SERVE WITH BOILED NOODLES (RECIPE E-4) Or possibly STEAMED RICE (RECIPE E-5).
- 8. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.
- 9. ONE-C LADLE MAY BE USED. SEE RECIPE NO. A00400.
- SERVING SIZE: 3/4 C. (6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1161g | |
| Recipe makes 12 servings | |
| Calories 1117 | |
| Calories from Fat 840 | 75% |
| Total Fat 95.51g | 119% |
| Saturated Fat 51.41g | 206% |
| Trans Fat 5.71g | |
| Cholesterol 205mg | 68% |
| Sodium 4176mg | 174% |
| Potassium 1229mg | 35% |
| Total Carbs 55.57g | 15% |
| Dietary Fiber 6.2g | 21% |
| Sugars 17.13g | 11% |
| Protein 17.47g | 28% |
