Recipe Name Steak Ranchero Submitted by jgouker Recipe Description L05400 Quantity 100 Quantity Unit SV (4.5 oz) Prep Time (minutes) 20 Cook Time (minutes) 130 Ready In (minutes) 150

Ingredients Amount 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.