Try this Steak Strips Smothered Wi recipe, or contribute your own.
Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE 325 F. OVEN 1. IN STEP 1, USE BRAISING STEAK, SWISS STEAKS; SLICE EACH STEAK INTO THIN STRIPS (1/2 " WIDE). DREDGE EACH STRIP IN MIXTURE OF FLOUR, SALT, AND PEPPER. SHAKE OFF EXCESS. 2. BROWN STEAKS ON WELL GREASED GRIDDLE 1 MINUTE ON EACH SIDE. 3. OVERLAP 50 STEAKS IN EACH PAN. 4. COVER STEAKS IN EACH PAN WITH 10 LB (7 1/2 QT) ONIONS. 5. ADD SOUP & GRAVY BASE, SALT AND PEPPER TO WATER. STIR UNTIL DISSOLVED. 6. POUR 1 QT OVER STEAKS IN EACH PAN. COVER PANS. 7. BAKE 2 HOURS OR UNTIL TENDER. NOTE: 1. IN STEP 4, 22 LB 4 OZ DRY ONIONS A.P. WILL YIELD 20 LB SLICED ONIONS. NOTE: 2. IN STEP 4, 2 LB 8 OZ (3 QT) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: L01501 SERVING SIZE: 3/4 CUP From the
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 113 | ||
Calories from Fat: 55 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 3.2mg | 1 % | |
Sodium 11.1mg | 0 % | |
Potassium 257.8mg | 7 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 10.8g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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