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

1. COOK FROZEN STEAKS IN DEEP FAT UNTIL GOLDEN BROWN ABOUT 5 MINUTES

2. OVERLAP 50 BROWNED STEAKS IN EACH PAN.

3. SAUTE ONIONS AND GARLIC IN SHORTENING OR SALAD OIL UNTIL TENDER.

SPRINKLE AN EQUAL QUANTITY OVER STEAKS IN EACH PAN.

4. ADD FLOUR TO SHORTENING OR SALAD OIL; STIR UNTIL SMOOTH.

5. ADD SOUP AND GRAVY BASE TO BOILING WATER. ADD SHORTENING OR SALAD OIL AND FLOUR MIXTURE TO BOILING LIQUID, STIRRING CONTANTLY.

6. RETURN TO BOIL; REDUCE HEAT; SIMMER 10 MINUTES, STIRRING CONSTANTLY. REMOVE FROM HEAT.

7. CAREFULLY BLEND SOUR CREAM WITH GRAVY.

8. POUR ABOUT 2 1/2 QT GRAVY OVER STEAKS IN EACH PAN. SPRINKLE PAPRIKA OVER STEAKS AND GRAVY IN EACH PAN.

9. BAKE 30 MINUTES.

NOTE:

1. IN STEP 3, 8 LB 14 OZ DRY ONIONS A.P. WILL YIELD 8 LB THINLY SLICED ONIONS.

NOTE:

2. IN STEP 3, 1 LB (5 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A-11.

NOTE:

3. IN STEP 7, SOUR CREAM SAUCE MIX MAY BE USED FOR SOUR CREAM. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.

NOTE:

4. OTHER SIZES AND TYPES OF PANS MAY BE USED.

SERVING SIZE: 1 STEAK

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.