Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN 1. COOK FROZEN STEAKS IN DEEP FAT UNTIL GOLDEN BROWN, ABOUT 5 MINUTES. 2. PLACE 50 BROWNED STEAKS IN ROWS IN EACH PAN. SET ASIDE FOR USE IN STEP 6 3. SAUTE GARLIC, ONIONS, AND PEPPERS IN SALAD OIL OR SHORTENING 5 MINUTES. SET ASIDE FOR USE IN STEP 5. 4. RECONSTITUTE SOUP AND GRAVY BASE IN BOILING WATER. 5. ADD SAUTEED VEGETABLES, TOMATOES, PARSLEY, SALT, AND OREGANO TO STOCK MIXTURE. MIX WELL; BRING TO A BOIL. 6. POUR ABOUT 4 1/2 QT SAUCE OVER STEAKS IN EACH PAN. COVER PANS. 7. BAKE 1/2 HOUR OR UNTIL HOT. NOTE: 1. IN STEP 3: 1 1/4 OZ DRY GARLIC A.P. WILL YIELD 1 OZ MINCED GARLIC; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS. NOTE: 2. IN STEP 3, 2 1/4 TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE CARD A-17. NOTE: 3. IN STEP 3, 2 OZ (3/4 CUP) DEHYDRATED ONIONS AND 5 1/3 OZ (1 QT) DEHYDRATED GREEN PEPPERS MAY BE USED. (SEE RECIPE CARD A-11) OR 2 LB (1 1/2 QT) FROZEN DICED PEPPERS MAY BE USED. NOTE: 4. IN STEP 5, 4 1/4 OZ FRESH PARSLEY A.P. WILL YIELD 4 OZ CHOPPED PARSLEY. NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: L10100 SERVING SIZE: 1 STEAK From the (actually used today!). Downloaded from G Internet, G Internet.
