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Recipes - Steak Ranchero

Recipe Name

Steak Ranchero

 Submitted by jgouker
Recipe Description L05400
Quantity 100 Quantity Unit SV (4.5 oz) Servings  
Prep Time (minutes) 20 Cook Time (minutes) 130 Ready In (minutes) 150
Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/2
poundsBeef, top loin, cubed
2
1/2
tablespoonsOil, canola and soybean
3/4
cup (8 fl oz)water
1/3
largeLarge Yellow Onions, Chopped
1/8
teaspoongarlic powder
1/4
teaspoongarlic powder
1/2
teaspoonPaprika
1/3
teaspoonsalt
1/3
tablespoonchili powder
2/3
fluid ounceice cold water
2
1/2
tablespoonsall-purpose flour
2/3
teaspoonbeef base
1/4
cupsoup, tomato, canned, condensed, commercial
1/2
teaspoonchili powder
1/8
teaspoonSpices, ground cumin
Steps
Sequence Step
1THAW SWISS STEAK UNDER REFRIGERATION. SIFT FLOUR BEFORE MEASURING. MELT SHORTENING BEFORE MEASURING. SALAD OR OLIVE OIL MAY BE USED. CHOP SWEET PEPPERS BEFORE MEASURING. DEHY OR FROZEN MAY BE USED, REFERENCE A01100. CHOP DRY ONIONS BEFORE MEASURING. DEHY MAY BE USED, REFERENCE A01100. Method 1. Lightly spray griddle with non-stick cooking spray. Grill steaks 5 minutes on one side and 4 minutes on the other side.
2Evenly shingle 16 steaks into each ungreased 2" steam table pan.
3Cook onions and peppers in a lightly sprayed steam jacketed kettle or stock pot 8 to 10 minutes stirring constantly.
4Add water, tomato soup, salt, chili powder, paprika, cumin and garlic powder to cooked onions and peppers; stir to blend. Bring to a boil; reduce heat to a simmer.
5Blend flour and cold water stirring to make a slurry. Add slurry to tomato soup mixture stirring constantly to make Ranchero Sauce. Bring to a boil. Cover; reduce heat; simmer 2 minutes or until thickened, stirring frequently.
6Pour Ranchero Sauce evenly over steaks in each pan.
7Cover. Using a convection oven, bake 2 hours at 325 F. or until tender, on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.






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