Steak Ranchero recipe

Ingredients

Original recipe makes 100 Servings

	1 1/4 tsGARLIC DEHY GRA
	1/4 cPAPRIKA GROUND
	3 tbSalt
	2 qtWATER; BOILING
	1 lbAll Purpose Flour
	2 ts-
	5 1/3 tbSOUP GRAVY BASE BEEF
	37 1/2 lbBEEF SWISS STEAK
	3 3/16 lbSOUP TOMATO VEG #2 1/2
	2 tbGARLIC DEHY GRA
	1/4 cChili powder
	3 lbOnions
	2 lbSHORTENING; 3LB
	1/2 cChili powder
	3 lbPEPPER SWT GRN FRESH

Calories Per Serving: 232
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Steak Ranchero Preparation

PAN: 18 BY24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. DREDGE STEAKS IN MIXTURE OF FLOUR, SALT, CHILI POWDER, PAPRIKA AND GARLIC; SHAKE OFF EXCESS. 2. BROWN STEAKS IN SHALLOW FAT. 3. OVERLAP 50 STEAKS IN EACH PAN. 4. COMBINE ONIONS AND PEPPERS; SPREAD 2 1/4 QT ONION-PEPPER MIXTURE OVER STEAKS IN EACH PAN. 5. STIR SOUP AND GRAVY BASE INTO BOILING WATER. 6. ADD TOMATO SOUP, CHILI POWDER, GARLIC AND CUMIN. MIX THOROUGHLY. 7. POUR 6 1/2 CUPS SAUCE EQUALLY OVER STEAKS IN EACH PAN. 8. COVER PANS. BAKE 2 TO 2 1/2 HOURS OR UNTIL STEAKS ARE TENDER. NOTE: 1. IN STEP 4, 3 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB CHOPPED PEPPERS AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS. NOTE: 2. IN STEP 4, 8 OZ (6 CUPS) DEHYDRATED GREEN PEPPERS OR 3 LB (2 1/4 QT) FROZEN, DICED GREEN PEPPERS, AND 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPENO. A-11. NOTE: 3. ONE-A LADLE MAY BE USED FOR SAUCE. SEE RECIPE NO. A-4. Recipe Number: L17300 SERVING SIZE: 1 STEAK (4 From the (actually used today!). Downloaded from G Internet, G Internet.