Source: U.S. Department of Defence
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Swiss Steak with Tomato Sauce
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 016 00
SWISS STEAK WITH TOMATO SAUCE
Yield 100
Portion 7-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
328 cal
8g
37 g
16 g
108 mg
388 mg
27 mg
Ingredient
Weight
Measure
Issue
BEEF,SWISS STEAK,LEAN,RAW,THAWED
37-1/2 lbs
OIL,SALAD
1-1/2 lbs
3 cup
BEEF BROTH
1 qts 1 cup
SALT
1 oz
1 tbsp
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
2 lbs
1 qts 2 cup
2-3/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED
TOMATOES,CANNED,DICED,INCL LIQUIDS
13-3/4 lbs
1 gal 2 qts
FLOUR,WHEAT,GENERAL PURPOSE
8-7/8 oz
2 cup
WATER
1 lbs
2 cup
Method
1
Brown steaks on 325 F. well greased griddle.
2
Overlap steaks in roasting pans.
3
Prepare broth according to package directions.
4
Add salt, pepper, garlic, Worcestershire sauce, onions, peppers and tomatoes to stock. Stir well. Heat to boiling.
5
Pour about 4-1/2 quarts sauce over steaks in each pan. Cover.
6
Using a convection oven, bake at 325 F. for 2 hours or until tender on high fan, closed vent. CCP: Internal temperature must reach
145 F. or higher for 15 seconds. Skim off excess fat. Place steaks in 4 steam table roasting pans. Place sauce in steam-jacketed
kettle or stock pot.
7 Mix flour and water to make a smooth paste; add to sauce. Cook 2 minutes or until thickened stirring constantly.
8 Pour 8-1/2 cups sauce over steaks in each pan. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 7-1/2 Ounces |
| Calories: | 328 cal |
| Carbohydrates: | 8g |
| Protein: | 37 g |
| Fat: | 16 g |
| Cholesterol: | 108 mg |
| Sodium: | 388 mg |
| Calcium: | 27 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,SWISS STEAK,LEAN,RAW,THAWED | 37-1/2 lbs | ||
| OIL,SALAD | 1-1/2 lbs | 3 cup | |
| BEEF BROTH | 1 qts 1 cup | ||
| SALT | 1 oz | 1 tbsp | |
| 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 |
| PEPPERS,GREEN,FRESH,CHOPPED | 2 lbs | 1 qts 2 cup | 2-3/8 lbs |
| TOMATOES,CANNED,DICED,INCL LIQUIDS | 13-3/4 lbs | 1 gal 2 qts | |
| FLOUR,WHEAT,GENERAL PURPOSE | 8-7/8 oz | 2 cup | |
| WATER | 1 lbs | 2 cup |
| Method: | |
|
1 Brown steaks on 325 F. well greased griddle. 2 Overlap steaks in roasting pans. 3 Prepare broth according to package directions. 4 Add salt, pepper, garlic, Worcestershire sauce, onions, peppers and tomatoes to stock. Stir well. Heat to boiling. 5 Pour about 4-1/2 quarts sauce over steaks in each pan. Cover. 6 Using a convection oven, bake at 325 F. for 2 hours or until tender on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Skim off excess fat. Place steaks in 4 steam table roasting pans. Place sauce in steam-jacketed kettle or stock pot. 7 Mix flour and water to make a smooth paste; add to sauce. Cook 2 minutes or until thickened stirring constantly. 8 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence