Baked Swiss Steak (serves 150)
38 pounds beef round steak 37 green bell peppers, chopped
3 T ground black pepper 9 1/3 cups beef broth
1/3 cups seasoned salt (LAWRY’S) 19 cups chopped carrots
2 1/3 cups flour, as needed 9 cups chopped celery
9 1/3 cups vegetable oil 75 cloves garlic, minced
37 (14.5 oz.) cans tomatoes 2 1/3 cups flour
37 medium onions, chopped 3 T Worcestershire sauce
Preheat oven to 350 ° F. Spray pans with cooking spray.
Cut each 1 pound steak into 4 portions & pound to ¼ inch thickness; season with seasoned salt and pepper. Coat meat evenly with flour.
Heat oil in skillet over medium heat. Cook beef in hot oil until browned completely on both sides; transfer to prepared pans reserving drippings in skillet.
To drippings, add tomatoes, onion, green bell peppers, beef broth, carrots, celery, garlic, 2 1/3 cups flour and Worcestershire sauce. Bring mixture to boil; cook and stir for 2 minutes. Pour mixture over the meat and cover pan with foil.
Bake until beef is completely tender, about 90 minutes.
Sodium: 707 mg