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Steak Ranchero
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 054 00
STEAK RANCHERO
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
296 cal
12 g
37 g
10 g
108 mg
432 mg
18 mg
Ingredient
Weight
Measure
Issue
BEEF,SWISS STEAK,LEAN,RAW,THAWED
37-1/2 lbs
COOKING SPRAY,NONSTICK
3/4 oz
1 tbsp
PEPPERS,GREEN,FRESH,CHOPPED
4 lbs
3 qts
4-3/4 lbs
3-1/8 lbs
2 qts 1 cup
3-1/2 lbs
ONIONS,FRESH,CHOPPED
SALT
1-7/8 oz
3 tbsp
2-1/8 oz
1/2 cup
CHILI POWDER,DARK,GROUND
PAPRIKA,GROUND
1 oz
1/4 cup 1/3 tbsp
GARLIC POWDER
5/8 oz
2 tbsp
1/8 oz
1/3 tsp
CUMIN,GROUND
SOUP,CONDENSED,TOMATO
6-1/4 lbs
2 qts 3-1/4 cup
WATER
10-1/2 lbs
1 gal 1 qts
FLOUR,WHEAT,GENERAL PURPOSE
8 oz
1-3/4 cup
WATER,COLD
1 lbs
2 cup
Method
1
Lightly spray griddle with non-stick cooking spray. Grill steaks 5 minutes on one side and 4 minutes on the other side.
2
Evenly shingle 25 steaks into each ungreased steam table pan.
3
Cook onions and peppers in a lightly sprayed steam jacketed kettle or stock pot 8 to 10 minutes stirring constantly.
4
Add water, tomato soup, salt, chili powder, paprika, cumin and garlic powder to cooked onions and peppers; stir to blend. Bring to
a boil; reduce heat to a simmer.
5 Blend flour and cold water stirring to make a slurry. Add slurry to tomato soup mixture stirring constantly to make Ranchero
Sauce. Bring to a boil. Cover; reduce heat; simmer 2 minutes or until thickened, stirring frequently.
6 Pour Ranchero Sauce evenly over steaks in each pan.
7 Cover. Using a convection oven, bake 2 hours at 325 F. or until tender, on high fan, closed vent. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 In Step 1, 31-1/8 lb (100-5 oz.) cube steaks may be substituted. In Step 7, reduce baking time to 1-1/2 hours.



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Steak Ranchero

Yield: 100 Portion: 4-1/2 Ounces
Calories: 296 cal
Carbohydrates: 12 g
Protein: 37 g
Fat: 10 g
Cholesterol: 108 mg
Sodium: 432 mg
Calcium: 18 mg

Ingredient Weight Measure Issue
BEEF,SWISS STEAK,LEAN,RAW,THAWED 37-1/2 lbs
COOKING SPRAY,NONSTICK 3/4 oz 1 tbsp
PEPPERS,GREEN,FRESH,CHOPPED 4 lbs 3 qts 4-3/4 lbs
ONIONS,FRESH,CHOPPED 3-1/8 lbs 2 qts 1 cup 3-1/2 lbs
SALT 1-7/8 oz 3 tbsp
CHILI POWDER,DARK,GROUND 2-1/8 oz 1/2 cup
PAPRIKA,GROUND 1 oz 1/4 cup 1/3 tbsp
GARLIC POWDER 5/8 oz 2 tbsp
CUMIN,GROUND 1/8 oz 1/3 tsp
SOUP,CONDENSED,TOMATO 6-1/4 lbs 2 qts 3-1/4 cup
WATER 10-1/2 lbs 1 gal 1 qts
FLOUR,WHEAT,GENERAL PURPOSE 8 oz 1-3/4 cup
WATER,COLD 1 lbs 2 cup

Method:
1
Lightly spray griddle with non-stick cooking spray. Grill steaks 5 minutes on one side and 4 minutes on the other side.
2
Evenly shingle 25 steaks into each ungreased steam table pan.
3
Cook onions and peppers in a lightly sprayed steam jacketed kettle or stock pot 8 to 10 minutes stirring constantly.
4
Add water, tomato soup, salt, chili powder, paprika, cumin and garlic powder to cooked onions and peppers; stir to blend. Bring to
a boil; reduce heat to a simmer.
5 Blend flour and cold water stirring to make a slurry. Add slurry to tomato soup mixture stirring constantly to make Ranchero
Sauce. Bring to a boil. Cover; reduce heat; simmer 2 minutes or until thickened, stirring frequently.
6 Pour Ranchero Sauce evenly over steaks in each pan.
7 Cover. Using a convection oven, bake 2 hours at 325 F. or until tender, on high fan, closed vent. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 In Step 1, 31-1/8 lb (100-5 oz.) cube steaks may be substituted. In Step 7, reduce baking time to 1-1/2 hours.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/steak_ranchero.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence