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Steps
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Sequence
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Step
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| 1 | PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE
350 F. OVEN
SERVING SIZE: 1 STEAK WITH 1/3 CUP SAUCE.
PREPREPARATION INSTRUCTIONS:
THAW STEAKS UNDER REFRIGERATION.
SIFT FLOURS BEFORE MEASURING.
MELT SHORTENING BEFORE MEASURING. SALAD OR OLIVE OIL MAY BE SUBSTITUTED.
CHOP DRY ONIONS BEFORE MEASURING. DEHY MAY BE USED, REFERENCE A01100.
:
1. BROWN STEAKS ON A WELL-GREASED GRIDDLE. |
| 2 | OVERLAP EQUAL AMOUNT STEAKS IN EACH ROASTING PAN; SET ASIDE FOR USE
IN STEP 5. |
| 3 | RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK. |
| 4 | ADD PEPPER, GARLIC, WORCESTERSHIRE SAUCE, AND ONIONS TO STOCK. STIR
TO MIX WELL. HEAT TO BOILING. |
| 5 | POUR ABOUT 4 1/2 QT SAUCE OVER STEAKS IN EACH PAN. COVER. |
| 6 | BAKE AT 350 F. 2.5 HOURS OR UNTIL TENDER.
PLACE STEAKS IN STEAM TABLE PANS (12 BY 20 BY 2.5 INCHES). |
| 7 | MIX FLOUR AND WATER TO MAKE A SMOOTH PASTE; ADD TO SAUCE. COOK 2
MINUTES OR UNTIL THICKENED STIRRING CONSTANTLY. |
| 8 | POUR 9.5 CUPS SAUCE OVER STEAKS IN EACH STEAM TABLE PAN.
:
CONVECTION OVEN: 325 F (HIGH FAN - CLOSED VENT) 2 1/2 HOURS OR UNTIL STEAKS
ARE TENDER.
MICROWAVE-CONVECTION OVEN:
BAKE UNCOVERED AT 325 F 1 HOUR WITH 40 % MICROWAVE POWER FOR FIRST 30
MINUTES.
COVER THEN BAKE 30 MINUTES OR UNTIL TENDER WITHOUT MICROWAVE POWER. |
