Steak Ranchero


Photo: flickr user pointnshoot
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Ingredients

2 quarts WATER, BOILING
pound BEEF SWISS STEAK
teaspoon GARLIC DEHY GRA
2 tablespoons GARLIC DEHY GRA
3 pounds ONIONS DRY
3 pounds PEPPER SWT GRN FRESH
1 pound FLOUR GEN PURPOSE 10LB
tablespoon SOUP GRAVY BASE BEEF
pound SOUP TOMATO VEG #2 ½
2 pounds SHORTENING, 3LB
cup CHILI POWDER
cup CHILI POWDER
cup PAPRIKA GROUND
3 tablespoons SALT TABLE 5LB

Preparation

1
PAN: 18 BY24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
2
DREDGE STEAKS IN MIXTURE OF FLOUR, SALT, CHILI POWDER, PAPRIKA AND GARLIC; SHAKE OFF EXCESS.
3
BROWN STEAKS IN SHALLOW FAT.
4
OVERLAP 50 STEAKS IN EACH PAN.
5
COMBINE ONIONS AND PEPPERS; SPREAD 2 1/4 QT ONION-PEPPER MIXTURE OVER STEAKS IN EACH PAN.
6
STIR SOUP AND GRAVY BASE INTO BOILING WATER.
7
ADD TOMATO SOUP, CHILI POWDER, GARLIC AND CUMIN. MIX THOROUGHLY.
8
POUR 6 1/2 CUPS SAUCE EQUALLY OVER STEAKS IN EACH PAN.
9
COVER PANS. BAKE 2 TO 2 1/2 HOURS OR UNTIL STEAKS ARE TENDER.
10
NOTE:
11
IN STEP 4, 3 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB CHOPPED PEPPERS AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS.
12
NOTE:
13
IN STEP 4, 8 OZ (6 CUPS) DEHYDRATED GREEN PEPPERS OR 3 LB
14
(2 1/4 QT) FROZEN, DICED GREEN PEPPERS, AND 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPENO. A-11.
15
NOTE:
16
ONE-A LADLE MAY BE USED FOR SAUCE. SEE RECIPE NO. A-4.
17
SERVING SIZE: 1 STEAK (4

Tools

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Yield:

36.0 servings

Added:

Saturday, February 13, 2010 - 9:07pm

Creator:

Anonymous

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