Instructions: PAN: 18 BY24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. DREDGE STEAKS IN MIXTURE OF FLOUR, SALT, CHILI POWDER, PAPRIKA AND GARLIC; SHAKE OFF EXCESS.

2. BROWN STEAKS IN SHALLOW FAT.

3. OVERLAP 50 STEAKS IN EACH PAN.

4. COMBINE ONIONS AND PEPPERS; SPREAD 2 1/4 QT ONION-PEPPER MIXTURE OVER STEAKS IN EACH PAN.

5. STIR SOUP AND GRAVY BASE INTO BOILING WATER.

6. ADD TOMATO SOUP, CHILI POWDER, GARLIC AND CUMIN. MIX THOROUGHLY.

7. POUR 6 1/2 CUPS SAUCE EQUALLY OVER STEAKS IN EACH PAN.

8. COVER PANS. BAKE 2 TO 2 1/2 HOURS OR UNTIL STEAKS ARE TENDER.

NOTE:

1. 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.

NOTE:

2. IN STEP 4, 8 OZ (6 CUPS) DEHYDRATED GREEN PEPPERS OR 3 LB

(2 1/4 QT) FROZEN, DICED GREEN PEPPERS, AND 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPENO. A-11.

NOTE:

3. ONE-A LADLE MAY BE USED FOR SAUCE. SEE RECIPE NO. A-4.

SERVING SIZE: 1 STEAK (4

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