Recipe#525

Servings: 100 Portions (2 Pans)
Portions: 1 Steak Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Griddle; 350 degrees F. Oven

INGREDIENTS

100 steaks (37 lb 8 oz) beef, boneless, swiss steak, thawed
4 1/2 qt. (4 lb) flour, wheat, pastry
3/4 cup (8 oz) salt
2 tbsp. pepper, black
1 1/3 cups (6 1/2 oz) milk, nonfat, dry
7 1/2 cups water
1 qt. (20 eggs) eggs, whole, slightly beaten
1 qt. (2 lb) shortening, melted

INSTRUCTIONS

Dredge steaks in mixture of flour, salt and pepper. Reserve excess flour mixture; set aside. Reconstitute milk and water; add eggs; blend thoroughly. Dip steaks in egg and milk mixture; then in remaining flour. Brown steaks evenly on both sides on well greased griddle. Overlap steaks in lightly greased pans. Cover pans tightly. Bake 2 hours or until steaks are tender.

NOTE: 1. 2 qt other types of milk may be substituted for nonfat dry milk and water.
2. Steaks may be tenderized by running through tenderizing machine, by waffle scoring each steak with a knife, or by pounding steak with a waffled mallet.