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Salisbury Steak for 100


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Servings: 100 Portions
Portions: 1 Steak Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 325 degrees F. Oven

1 1/3 cups (6 1/2 oz) milk, nonfat, dry
7 1/2 cups water, warm
5 quart (2 lb) bread, soft, broken
30 lb beef, boneless, ground
2 1/4 quart (3 lb) onions, dry, finely chopped
2 cups (10 eggs) eggs, whole
1 tablespoon pepper, black
9 tablespoon (6 oz) salt
1/3 cup Worcestershire sauce

Reconstitute milk and warm water. Add milk to bread; let stand 5 minutes. Combine bread
mixture with beef and remaining ingredients; mix lightly but thoroughly. Shape into oval
patties 1 inch thick weighing 6 oz. Place on lightly greased pans; bake 1 hour or until
done.

NOTE:
45 lb beef, carcass, chilled, A.P. will yield 30 lb beef, boneless.

Other types of milk may be used in place of nonfat dry milk and warm water.




STACKS, The Art of Vertical Food

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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.