Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Swiss Steak with Brown Gravy
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 MEAT, FISH, AND POULTRY No.L 016 01
SWISS STEAK WITH BROWN GRAVY
Yield 100
Portion 7-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
329 cal
7g
37 g
16 g
108 mg
545 mg
16 mg
Ingredient
Weight
Measure
Issue
BEEF,SWISS STEAK,LEAN,RAW,THAWED
37-1/2 lbs
OIL,SALAD
1-1/2 lbs
3 cup
ONIONS,FRESH,CHOPPED
3-1/8 lbs
2 qts 1 cup
3-1/2 lbs
2 gal
BEEF BROTH
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
1/8 oz
1/4 tsp
GARLIC POWDER
WORCESTERSHIRE SAUCE
6-1/3 oz
3/4 cup
ONIONS,FRESH,CHOPPED
3-1/8 lbs
2 qts 1 cup
3-1/2 lbs
1-1/8 lbs
1 qts
FLOUR,WHEAT,GENERAL PURPOSE
WATER
2-1/8 lbs
1 qts
Method
1
Grill steaks on well greased griddle 5 minutes on one side and then 4 minutes in the other.
2
Evenly layer 25 steaks into each ungreased steam table pan.
3
Cook onions in a lightly sprayed steam-jacketed kettle or stock pot 8 to 10 minutes, stirring constantly.
4
Prepare beef broth according to instructions on package.
5
Add broth, pepper, garlic powder, Worcestershire sauce to cooked onions; stir to blend. Bring to a boil; reduce heat to simmer.
6
Blend flour and cold water to make a slurry. Add slurry to broth and onions, stirring constantly. Bring to a boil. Cover; reduce
heat; simmer 2 minutes or until thickened, stirring frequently.
7 Pour gravy evenly over steaks in each pan.
8 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 at 140 F. or higher for service.
 Please bookmark this page (add it to your favorites).
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/swiss_steak_with_brown_gravy.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 7-1/2 Ounces |
| Calories: | 329 cal |
| Carbohydrates: | 7g |
| Protein: | 37 g |
| Fat: | 16 g |
| Cholesterol: | 108 mg |
| Sodium: | 545 mg |
| Calcium: | 16 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,SWISS STEAK,LEAN,RAW,THAWED | 37-1/2 lbs | ||
| OIL,SALAD | 1-1/2 lbs | 3 cup | |
| ONIONS,FRESH,CHOPPED | 3-1/8 lbs | 2 qts 1 cup | 3-1/2 lbs |
| BEEF BROTH | 2 gal | ||
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp | |
| GARLIC POWDER | 1/8 oz | 1/4 tsp | |
| WORCESTERSHIRE SAUCE | 6-1/3 oz | 3/4 cup | |
| ONIONS,FRESH,CHOPPED | 3-1/8 lbs | 2 qts 1 cup | 3-1/2 lbs |
| FLOUR,WHEAT,GENERAL PURPOSE | 1-1/8 lbs | 1 qts | |
| WATER | 2-1/8 lbs | 1 qts |
| Method: | |
|
1 Grill steaks on well greased griddle 5 minutes on one side and then 4 minutes in the other. 2 Evenly layer 25 steaks into each ungreased steam table pan. 3 Cook onions in a lightly sprayed steam-jacketed kettle or stock pot 8 to 10 minutes, stirring constantly. 4 Prepare beef broth according to instructions on package. 5 Add broth, pepper, garlic powder, Worcestershire sauce to cooked onions; stir to blend. Bring to a boil; reduce heat to simmer. 6 Blend flour and cold water to make a slurry. Add slurry to broth and onions, stirring constantly. Bring to a boil. Cover; reduce heat; simmer 2 minutes or until thickened, stirring frequently. 7 Pour gravy evenly over steaks in each pan. 8 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 at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence