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Swiss Steak with Tomato Sauce for 100
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Servings: 100 Portions (2 Pans)
Portions: 1 Steak plus 1/4 Cup Sauce
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 325 degrees F. Oven
100 steaks (37 lb 8 oz) Beef, Boneless, Swiss Steak, thawed
2 1/4 quart (4 lb) flour, wheat, pastry
3 tablespoon (2 oz) salt
2 teaspoon pepper, black
1 quart (2 lb) shortening, melted
2 cups (1 lb) shortening, melted
1 1/2 tablespoon (4 cloves) garlic, dry, minced (optional)
2 1/4 quart (3 lb) onions, dry, chopped
1 1/2 quart (2 lb) peppers, sweet, fresh, chopped
1 tablespoon pepper, black
3 tablespoon (2 oz) salt
1 1/2 gallon (12 lb 12 oz or 2-No. 10 can) tomatoes, canned, crushed
3/4 cup (6 oz) Worcestershire sauce
1 gallon stock, beef
4 1/2 cups (1 lb) flour, wheat, pastry, sifted
1 quart water
2 teaspoon pepper, black
Dredge steaks in mixture of 3 tablespoon salt, 2 teaspoon pepper, and 2 1/4 quart flour; shake off
excess. Brown steaks in 1 quart shallow fat. Overlap about 50 steaks in each pan; set aside.
Heat 2 cups shortening; add garlic, onions, and peppers. Cook over low heat 10 minutes
or until vegetables are tender. Add 1 tablespoon pepper, 3 tablespoon salt, tomatoes, Worcestershire
sauce, and stock to vegetables. Stir to mix well. Heat to boiling. Pour about 1 gallon
sauce over steaks in each pan. Cover pans. Bake 2 hours or until steaks are tender.
Drain liquid from steaks. Skim off excess fat. Mix 4 1/2 cups flour and 1 quart water to
make a smooth paste. Add to drained liquid. Heat to boiling; cook 2 minutes stirring
constantly. Add 2 teaspoon pepper. Serve over each steak.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
