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

1. DREDGE STEAKS IN FLOUR; SHAKE OFF EXCESS.

2. BROWN STEAKS ON A WELL-GREASED GRIDDLE.

3. OVERLAP EQUAL AMOUNT STEAKS IN EACH ROASTING PAN; SET ASIDE FOR USE IN STEP 6.

4. COMBINE CANNED CONDENSED CREAM OF MUSHROOM SOUP WITH WATER, PEPPER, AND GARLIC TO STOCK. STIR TO MIX WELL. HEAT TO BOILING.

5. USE 5 1/2 QT SAUCE PER PAN.

6. BAKE AT 350F. 2 1/2 HOURS OR UNTIL TENDER OR IN 325F. CONVECTION OVEN 2 1/2 HOURS ON HIGH FAN, CLOSED VENT.

7. PLACE STEAKS IN 4 STEAM TABLE PANS (12 BY 20 BY 2 1/2").

8. POUR 2 1/2 QT SAUCE OVER STEAKS IN EACH STEAM TABLE PAN.

NOTE:

1. IN STEP 5, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED ONIONS AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS.

2. IN STEP 5, 6 2/3 OZ (2 CUPS) DEHYDRATED ONIONS AND 5 1/3 OZ (1 QT)

DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 2 LB ( 1 1/2 QT)

FROZEN, DICED GREEN PEPPERS MAY BE USED.

3. IN STEP 5, 2 TBSP (6 CLOVES) GARLIC, DRY, MINCED MAY BE USED.

4. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 325F. 2 HOURS OR UNTIL STEAKS ARE TENDER ON HIGH FAN, CLOSED VENT.

SERVING SIZE: 1 STEAK PL

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