Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE 325 F. OVEN

1. IN STEP 1, USE BRAISING STEAK, SWISS STEAKS; SLICE EACH STEAK INTO THIN STRIPS (1/2 " WIDE). DREDGE EACH STRIP IN MIXTURE OF FLOUR, SALT, AND PEPPER. SHAKE OFF EXCESS.

2. BROWN STEAKS ON WELL GREASED GRIDDLE 1 MINUTE ON EACH SIDE.

3. OVERLAP 50 STEAKS IN EACH PAN.

4. COVER STEAKS IN EACH PAN WITH 10 LB (7 1/2 QT) ONIONS.

5. ADD SOUP & GRAVY BASE, SALT AND PEPPER TO WATER. STIR UNTIL DISSOLVED.

6. POUR 1 QT OVER STEAKS IN EACH PAN. COVER PANS.

7. BAKE 2 HOURS OR UNTIL TENDER.

NOTE:

1. IN STEP 4, 22 LB 4 OZ DRY ONIONS A.P. WILL YIELD 20 LB SLICED ONIONS.

NOTE:

2. IN STEP 4, 2 LB 8 OZ (3 QT) DEHYDRATED ONIONS MAY BE USED.

NOTE:

3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD

SERVING SIZE: 3/4 CUP

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.