-
1
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 350 F. OVEN
-
2
1.
-
3
SLICE STEAKS INTO THIN STRIPS ABOUT 1/2 INCH WIDE.
-
4
2.
-
5
BROWN STRIPS 5 Min ON LIGHTLY GREASED FRIDDLE TURNING FREQUENTLY.
-
6
3.
-
7
PALCE 11 LB 3 Ounce (2 GAL) STRIPS IN EACH PAN.
-
8
4.
-
9
DRAIN MUSHROOMS; RESERVE LIQUID FOR USE IN STEP 7.
-
10
5.
-
11
Add in ABOUT 1 LB 8 Ounce (1 Quart) MUSHROOMS AND 1 LB 10 Ounce (4 1/2 C.)
-
12
ONIONS TO MEAT IN ACH PAN; STIR WELL.
-
13
COVER; SET ASIDE FOR USE IN STEP 9.
-
14
6.
-
15
COMBINE FLOUR WITH SALT, PAPRIKA, PEPPER AND GARLIC.
-
16
BLEND IN BUTTER Or possibly MARGARINE USING A WIRE WHIP; STIR Till SMOOTH.
-
17
7.
-
18
RECONSTITUTE Lowfat milk WITH RESERVED MUSHROOM LIQUID AND WATER; HEAT TO BOILING.
-
19
DON NOT BOIL.
-
20
8.
-
21
Add in Warm Lowfat milk TO ROUX STIRRING CONSTANTLY.
-
22
SIMMER 10-15 Min Or possibly Till THICKENED.
-
23
STIR AS NECESSARY.
-
24
9.
-
25
Add in ABOUT 1 GAL SAUCE TO MEAT IN EACH PAN.
-
26
STIR WELL.
-
27
10.
-
28
COVER; BAKE 1 H OUR.
-
29
STIR.
-
30
BAKE 1 HOUR Or possibly Till TENDER.
-
31
11.
-
32
REMOVE FROM OVEN.
-
33
SKIM OFF EXCESS FAT.
-
34
NOTE:
-
35
1.
-
36
IN STEP 4, 6-8Z CN CANNED MUSHROOMS MAY BE USED.
-
37
2.
-
38
IN STEP 5, 3 LB 11 Ounce DRY ONIONS A.P.
-
39
WILL YIELD 3 LB 5 Ounce Minced ONIONS.
-
40
3.
-
41
IN STEP 5, 6 1/2 Ounce (2 C. PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED.
-
42
SEE RECIPE NO.
-
43
A01100.
-
44
4.
-
45
IN STEP 6, 2 TBSP (6 CLOVES) Chopped Dry GARLIC MAY BE USED.
-
46
5.
-
47
IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 325F., 1 1/4 TO 1 1/2 Hrs Or possibly UNTI MEAT IS TENDER ON HIGH FAN, CLOSED VENT.
-
48
6.
-
49
IN STEP 12, Lowfat sour cream SAUCE MIX MAY BE USED.
-
50
MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.
-
51
7.
-
52
SERVE WITH BOILED NOODLES (RECIPE E-4) Or possibly STEAMED RICE (RECIPE E-5).
-
53
8.
-
54
OTHER SIZES AND TYPES OF PANS MAY BE USED.
-
55
SEE RECIPE NO.
-
56
A02500.
-
57
9.
-
58
ONE-C LADLE MAY BE USED.
-
59
SEE RECIPE NO.
-
60
A00400.
