Swiss and Spanish Beef Steaks
Recipe No. 248 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Beef · Meat
Recipe No. 248 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Cut beef into 1- to 1½-inch steaks weighing about 6 ounces each. Prepare as braised beef steaks substituting three No. 10 cans tomatoes for water. Cover with 6 pounds sliced onions. Sprinkle with 4 ounces (eight mess kit spoons) salt. Cover and bake in slow oven (300° F.) 3 hours or until steaks are tender. Drain liquid from steaks. Mix 1 pound (one No. 56 dipper) sifted flour and a small amount of water; stir until smooth. Add to liquid. Heat to boiling; boil 2 minutes, stirring constantly. Pour gravy over steaks. Prepare Spanish beef steaks by adding 6 to 8 pounds (six to eight No. 56 dippers) chopped green peppers to tomatoes. Proceed as for Swiss steaks.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 248, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.