Swiss Steak With Vegetables And Gravy Recipe
Servings: 12
Ingredients
- 1 gal WATER, Cool
- 37 1/2 lb BEEF SWISS STEAK
- 6 1/8 c. TOMATO PASTE #2 1/2
- 1 2/3 tsp GARLIC DEHY GRA
- 1 1/2 lb ONIONS DRY
- 2 lb PEPPER SWT GRN FRESH
- 3 lb FLOUR GEN PURPOSE 10LB
- 2 c. SHORTENING, 3LB
- 3 Tbsp. PEPPER BLACK 1 LB CN
- 1 x BAY LEAVES
- 6 Tbsp. SALT TABLE 5LB
Directions
- 1. DREDGE STEAKS IN Mix OF FLOUR, SALT AND PEPPER, SHAKE OFF EXCESS.
- 2. BROWN STEAK ON WELL GREASED GRIDDLE.
- 3. OVERLAP ABOUT 50 STEAKS IN EACH PAN. SET ASIDE FOR USE IN STEP 5.
- 4. COMBINE GARLIC,ONIONS, PEPPERS, TOMATO PASTE, BAY LEAF, CELERY SALT, AND STOCK Or possibly WATER.
- 5. POUR AN EQUAL AMOUNT OF SAUCE OVER STEAKS IN EACH PAN. COVER PANS.
- SERVING SIZE: 100
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 659g | |
| Recipe makes 12 servings | |
| Calories 850 | |
| Calories from Fat 317 | 37% |
| Total Fat 36.01g | 45% |
| Saturated Fat 8.29g | 33% |
| Trans Fat 11.42g | |
| Cholesterol 0mg | 0% |
| Sodium 4562mg | 190% |
| Potassium 1577mg | 45% |
| Total Carbs 117.91g | 31% |
| Dietary Fiber 9.9g | 33% |
| Sugars 18.86g | 13% |
| Protein 18.29g | 29% |
