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.
