Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. GRIDDLE 325 F. OVEN

1. CUT STEAKS INTO 1/2 INCH STRIPS; BROWN STRIPS 5 MINUTES ON LIGHTLY GREASED GRIDDLE TURNING FREQUENTLY.

2. PLACE AN EQUAL QUANTITY OF STRIPS IN EACH PAN. SET ASIDE FOR USE IN STEP 5.

3. COMBINE WATER, SOUP AND GRAVY BASE, TOMATO PASTE, SOY SAUCE, SUGAR, AND PEPPER. BLEND WELL. BRING TO A BOIL.

4. COMBINE CORNSTARCH AND WATER; STIR UNTIL THICKENED SMOOTH; ADD TO SAUCE MIXTURE. COOK UNTIL THICKENED, STIRRING CONSTANTLY.

5. POUR EQUAL AMOUNT SAUCE OVER BEEF STRIPS IN EACH PAN. COVER; BAKE 2 HOURS.

6. SAUTE ONIONS, PEPPERS, AND GARLIC IN SHORTENING OR SALAD OIL 5 MINUTES OR UNTIL ONIONS ARE TRANSPARENT.

7. ADD 3 1/2 QT SAUTEED VEGETABLES TO EACH PAN. COVER; BAKE 30 MINUTES OR UNTIL BEEF IS TENDER.

NOTE:

1. IN STEP 3, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

2. IN STEP 6, 3 LB DRY ONIONS A.P. WILL YIELD 2 LB 11 OZ CHOPPED ONIONS AND 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 LB CHOPPED PEPPER STRIPS.

3. IN STEP 6, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS AND 1 LB 4 OZ (3 3/4 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 8 LB FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

4. IN STEP 6, 2 OZ (6 TBSP-18 CLOVES) MINCED DRY GARLIC MAY BE USED. FRY WITH ONIONS AND PEPPERS IN STEP 6.

5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO A-25.

6. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325F. 1 HOUR 15 MINUTES ON HIGH FAN, CLOSED VENT; IN STEP 7, 15 MINUTES OR UNTIL TENDER ON HIGH FAN, CLOSED VENT.

SERVING SIZE: 3/4 CUP (6

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