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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

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Ingredients
Amt.	Measure	Ingredient



37 1/2	pounds	Beef, top loin, cubed
4	cups	Oil, canola and soybean
1 1/4	gallons	water
9	cups, chopped	Large Yellow Onions, Chopped
1 1/4	teaspoons	garlic powder
2	tablespoons	garlic powder
4	tablespoons	Paprika
3	tablespoons	salt
8	tablespoons	chili powder
2	cups (8 fl oz)	ice cold water
4	cups	all-purpose flour
5 1/3	tablespoons	beef base
5 3/4	cups	soup, tomato, canned, condensed, commercial
4	tablespoons	chili powder
2	teaspoons	Spices, ground cumin

Steps

Sequence	Step

1	THAW 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.
2	Evenly shingle 16 steaks into each ungreased 2" steam table pan.
3	Cook onions and peppers in a lightly sprayed steam jacketed kettle or stock pot 8 to 10 minutes stirring constantly.
4	Add 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.
5	Blend 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.
6	Pour Ranchero Sauce evenly over steaks in each pan.
7	Cover. 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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