Servings: 100 Portions (2 Pans)
Portions: 3/4 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Griddle; 325 degrees F. Oven
100 steaks (30 lb) Beef, Braising Steak, Swiss, thawed, 1/2-inch wide strips
2 quart (2 lb) flour, wheat, general purpose, sifted
1/2 cup (5 oz) salt
2 tablespoon pepper, black
1 quart (2 lb) shortening, melted, or salad oil
3 3/4 gallon (20 lb) onions, dry, sliced
2 quart water or stock, hot
Dredge steak strips in mixture of flour, salt, and pepper; shake off excess. Brown steak strips on well greased griddle. Spread about equal amounts of steak strips in each pan.
Cover steak strips in each pan with l 7/8 gallon onions and 1 quart water or stock. Cover pans. Bake 2 hours or until tender.
NOTE:
22 lb 4 oz dry onions A.P. will yield 20 lb sliced onions.
2 oz Soup and Gravy base, beef, may be used.
Other sizes and types of pans may be used.