Servings: 100 Portions (2 Pans)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degrees F. and 300 degrees F. Oven
30 lb. beef, boneless, Swiss steak
1-1/4 cups (10 oz) shortening
2-1/2 quart (3 lb 5 oz) onions, dry, chopped
1-3/4 tablespoon (5 cloves) garlic, dry, minced
6 tablespoon (4 oz) salt
5 tablespoon (1-1/4 oz) paprika, ground
1 tablespoon pepper, black
3 cups (1 lb oz) butter or margarine, melted
3-1/4 cups (12 oz) flour, wheat, pastry, sifted
4-1/2 cups (1 lb 4 oz) milk, nonfat, dry
5-1/2 quart water, warm
2-1/2 tablespoon (1-3/4 oz) salt
2 quart (3 lb or 3-16 oz can) mushrooms, canned, sliced, drained
2-1/2 quart sour cream
Slice steaks into thin strips about 1/2-inch wide. Brown strips in hot shortening in two roasting pans in 400 degrees F. oven, about 30 minutes. Combine onions, garlic, 6 tbsp salt, paprika, and pepper. Stir equal amount of mixture into each pan. Blend butter or margarine and flour together; stir until smooth. Reconstitute milk and warm water; heat to just below boiling. DO NOT BOIL. Add roux to hot milk, stirring constantly. Add 2 1/2 salt; simmer 10 to 15 minutes or until thickened. Stir as necessary. Add mushrooms and mix well. Add equal quantity sauce (1 gal) to each pan. Stir until well mixed. Cover and bake in 350 degrees F. oven 3 hours or until meat is tender. Stir occasionally. Remove from oven, skim off fat, and add 1-1/4 quart sour cream to each pan, stirring to blend.
Heat; DO NOT BOIL. Heat through. Serve.
NOTE:
1-1/2 gallon other types of milk may be substituted for nonfat dry milk and water.