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Steak Strips Smothered With Onions for 100


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Servings: 100 Portions (2 Pans)
Portions: 3/4 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Griddle; 325 degrees F. Oven

100 steaks (30 lb) Beef, Braising Steak, Swiss, thawed, 1/2-inch wide strips
2 quart (2 lb) flour, wheat, general purpose, sifted
1/2 cup (5 oz) salt
2 tablespoon pepper, black
1 quart (2 lb) shortening, melted, or salad oil
3 3/4 gallon (20 lb) onions, dry, sliced
2 quart water or stock, hot

Dredge steak strips in mixture of flour, salt, and pepper; shake off excess. Brown steak
strips on well greased griddle. Spread about equal amounts of steak strips in each pan.
Cover steak strips in each pan with l 7/8 gallon onions and 1 quart water or stock. Cover
pans. Bake 2 hours or until tender.

NOTE:
22 lb 4 oz dry onions A.P. will yield 20 lb sliced onions.

2 oz Soup and Gravy base, beef, may be used.

Other sizes and types of pans may be used.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.