17 pounds beef round, sliced, 3/4 inch thick
1 pound all-purpose flour
3 ounces salt
2 teaspoons black pepper
24 ounces shortening, hot
6 ounces fat (meat drippings), hot
6 ounces all-purpose flour
2 teaspoons salt
3/4 teaspoon black pepper
3 quarts water or beef stock
Servings: 50
1. Cut meat into portions, 3 per lb.
2. Mix flour, salt, and pepper. lb into meat with mallet or cleaver.
3. Brown meat in shortening. Place, slightly overlapping, in two 12x20x2-inch counter pans.
4. Make gravy according to directions. Add 1 1/2 qt gravy to each pan of meat. Cover tightly with aluminum foil. Bake at 350° for 1 1/2-2 hours.
Portioned steaks, cut 3 per pound, may be substituted for beef round. Reduce cooking time to 1 1/2 hours.
VARIATIONS:
Chicken-Fried Steak. Dip portioned steaks or beef cutlets into mixture of 6 eggs and 3 cups milk, then into crumb mixture (1 lb 4 oz bread crumbs, 12 oz flour, 3 oz salt, and 2 Tbsp pepper). Brown steaks in hot shortening. Arrange slightly overlapping in lined counter pans. Cover with aluminum foil. Bake at 325°F for 30-45 minutes or until tender.
Country-Fried Steak. Use beef round cut 3/8 inch thick. Proceed as for Swiss Steak but do not add gravy. Place steaks on racks in roaster or counter pans. Cover bottom of pan with water, 2 cups per pan. Cover with aluminum foil and bake. Make Cream Gravy to serve with the steaks.
Spanish Steak. Substitute Spanish Sauce for gravy.
Steak Smothered with Onions. Proceed as for Swiss Steak. Add 3 lb sliced onions slightly browned.
Baked Steak Teriyaki. Combine 2 cups pineapple juice, drained from canned sliced pineapple, 1 qt water, 1 1/2 cups soy sauce, 1/2 tsp garlic powder, 1/4 tsp ginger, and 1/4 cup honey. Bring to a boil. Thicken with 1 1/2 cups cold water and 1/2 cup cornstarch, mixed. Pour 2 lb 8 oz mixture over each pan of browned steaks. Cover tightly. Bake at 325°F for 1-1 1/2 hours or until tender. Garnish with green pepper rings and pineapple slices.
Swiss Steak with Tomatoes. Substitute 1 No. 10 can tomatoes for the gravy. Add 8 oz chopped onions.
1 pound all-purpose flour
3 ounces salt
2 teaspoons black pepper
24 ounces shortening, hot
6 ounces fat (meat drippings), hot
6 ounces all-purpose flour
2 teaspoons salt
3/4 teaspoon black pepper
3 quarts water or beef stock
Servings: 50
1. Cut meat into portions, 3 per lb.
2. Mix flour, salt, and pepper. lb into meat with mallet or cleaver.
3. Brown meat in shortening. Place, slightly overlapping, in two 12x20x2-inch counter pans.
4. Make gravy according to directions. Add 1 1/2 qt gravy to each pan of meat. Cover tightly with aluminum foil. Bake at 350° for 1 1/2-2 hours.
Portioned steaks, cut 3 per pound, may be substituted for beef round. Reduce cooking time to 1 1/2 hours.
VARIATIONS:
Chicken-Fried Steak. Dip portioned steaks or beef cutlets into mixture of 6 eggs and 3 cups milk, then into crumb mixture (1 lb 4 oz bread crumbs, 12 oz flour, 3 oz salt, and 2 Tbsp pepper). Brown steaks in hot shortening. Arrange slightly overlapping in lined counter pans. Cover with aluminum foil. Bake at 325°F for 30-45 minutes or until tender.
Country-Fried Steak. Use beef round cut 3/8 inch thick. Proceed as for Swiss Steak but do not add gravy. Place steaks on racks in roaster or counter pans. Cover bottom of pan with water, 2 cups per pan. Cover with aluminum foil and bake. Make Cream Gravy to serve with the steaks.
Spanish Steak. Substitute Spanish Sauce for gravy.
Steak Smothered with Onions. Proceed as for Swiss Steak. Add 3 lb sliced onions slightly browned.
Baked Steak Teriyaki. Combine 2 cups pineapple juice, drained from canned sliced pineapple, 1 qt water, 1 1/2 cups soy sauce, 1/2 tsp garlic powder, 1/4 tsp ginger, and 1/4 cup honey. Bring to a boil. Thicken with 1 1/2 cups cold water and 1/2 cup cornstarch, mixed. Pour 2 lb 8 oz mixture over each pan of browned steaks. Cover tightly. Bake at 325°F for 1-1 1/2 hours or until tender. Garnish with green pepper rings and pineapple slices.
Swiss Steak with Tomatoes. Substitute 1 No. 10 can tomatoes for the gravy. Add 8 oz chopped onions.
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