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Swiss Steak with Mushroom Gravy
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 016 04
SWISS STEAK WITH MUSHROOM GRAVY
Yield 100
Portion 7-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
338 cal
6g
37 g
18 g
108 mg
451 mg
25 mg
Ingredient
Weight
Measure
Issue
BEEF,SWISS STEAK,LEAN,RAW,THAWED
37-1/2 lbs
OIL,SALAD
1 lbs
3 cup
SOUP,CONDENSED,CREAM OF MUSHROOM
12-1/2 lbs
1 gal 1-5/8 qts
WATER
8-1/3 lbs
1 gal
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
1/8 oz
1/4 tsp
GARLIC POWDER
ONIONS,FRESH,CHOPPED
3-1/8 lbs
2 qts 1 cup
3-1/2 lbs
Method
1
Brown steaks on 325 F. well greased griddle.
2
Overlap steaks in roasting pans.
3
Mix soup with water.
4
Add pepper, garlic, and onions to soup. Stir to mix well. Heat to boiling.
5
Pour 5-1/4 quarts sauce over steaks in each pan. Cover.
6
Using a convection oven, bake 2-1/2 hours at 325 F. on high fan, closed vent or until steaks are tender. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Skim off excess fat. Place sauce in steam jacketed kettle or stock pot. Remove steaks
to steam table roasting pans. Place sauce in steam jacketed kettle and heat to boiling.
7 Pour 8-1/2 cups sauce over steaks in each pan. CCP: Hold for service at 140 F. or higher.



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Swiss Steak with Mushroom Gravy

Yield: 100 Portion: 7-1/2 Ounces
Calories: 338 cal
Carbohydrates: 6g
Protein: 37 g
Fat: 18 g
Cholesterol: 108 mg
Sodium: 451 mg
Calcium: 25 mg

Ingredient Weight Measure Issue
BEEF,SWISS STEAK,LEAN,RAW,THAWED 37-1/2 lbs
OIL,SALAD 1 lbs 3 cup
SOUP,CONDENSED,CREAM OF MUSHROOM 12-1/2 lbs 1 gal 1-5/8 qts
WATER 8-1/3 lbs 1 gal
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
GARLIC POWDER 1/8 oz 1/4 tsp
ONIONS,FRESH,CHOPPED 3-1/8 lbs 2 qts 1 cup 3-1/2 lbs

Method:
1
Brown steaks on 325 F. well greased griddle.
2
Overlap steaks in roasting pans.
3
Mix soup with water.
4
Add pepper, garlic, and onions to soup. Stir to mix well. Heat to boiling.
5
Pour 5-1/4 quarts sauce over steaks in each pan. Cover.
6
Using a convection oven, bake 2-1/2 hours at 325 F. on high fan, closed vent or until steaks are tender. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Skim off excess fat. Place sauce in steam jacketed kettle or stock pot. Remove steaks
to steam table roasting pans. Place sauce in steam jacketed kettle and heat to boiling.
7 Pour 8-1/2 cups sauce over steaks in each pan. CCP: Hold for service at 140 F. or higher.

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_mushroom_gravy.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence