Steak Ranchero
By: Anonymous
Published: Saturday, February 13, 2010 - 9:07pm

Ingredients




2 quarts WATER, BOILING
pound BEEF SWISS STEAK
teaspoon GARLIC DEHY GRA
2 tablespoons GARLIC DEHY GRA
3 pounds ONIONS DRY
3 pounds PEPPER SWT GRN FRESH
1 pound FLOUR GEN PURPOSE 10LB
tablespoon SOUP GRAVY BASE BEEF
pound SOUP TOMATO VEG #2 ½
2 pounds SHORTENING, 3LB
cup CHILI POWDER
cup CHILI POWDER
cup PAPRIKA GROUND
3 tablespoons SALT TABLE 5LB

Preparation

1 PAN: 18 BY24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 2 DREDGE STEAKS IN MIXTURE OF FLOUR, SALT, CHILI POWDER, PAPRIKA AND GARLIC; SHAKE OFF EXCESS. 3 BROWN STEAKS IN SHALLOW FAT. 4 OVERLAP 50 STEAKS IN EACH PAN. 5 COMBINE ONIONS AND PEPPERS; SPREAD 2 1/4 QT ONION-PEPPER MIXTURE OVER STEAKS IN EACH PAN. 6 STIR SOUP AND GRAVY BASE INTO BOILING WATER. 7 ADD TOMATO SOUP, CHILI POWDER, GARLIC AND CUMIN. MIX THOROUGHLY. 8 POUR 6 1/2 CUPS SAUCE EQUALLY OVER STEAKS IN EACH PAN. 9 COVER PANS. BAKE 2 TO 2 1/2 HOURS OR UNTIL STEAKS ARE TENDER. 10 NOTE: 11 IN STEP 4, 3 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB CHOPPED PEPPERS AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS. 12 NOTE: 13 IN STEP 4, 8 OZ (6 CUPS) DEHYDRATED GREEN PEPPERS OR 3 LB 14 (2 1/4 QT) FROZEN, DICED GREEN PEPPERS, AND 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPENO. A-11. 15 NOTE: 16 ONE-A LADLE MAY BE USED FOR SAUCE. SEE RECIPE NO. A-4. 17 SERVING SIZE: 1 STEAK (4