Recipe: Swiss Steak (18-quart roaster oven - serves 50)

SWISS STEAK

12 lb. thick round steak, cut into 50 pieces
4 cups all purpose flour
1 tbsp. black pepper
1 tbsp. Italian herb seasoning
2 tsp. grated lemon peal
1 lb. butter or margarine
2 pkg. (1 1/4 oz. each) dry onion soup mix, divided
1 quart beef broth
2 cans (29 oz. each) whole tomatoes, cut up
1/4 cup cornstarch, to thicken
1/2 cup cold water

Preheat 18 quart Roaster Oven to 350 degrees F.

Pound meat to tenderize. Combine flour, pepper, seasoning and lemon peel in flat bowl. Dredge meat.

Brown meat in melted butter in large frying pans over medium-high heat.

Place meat in layers in preheated Cookwell; divide soup mix and sprinkle over each layer of meat.

Cover; roast 1 hour. Reduce temperature to 250 degrees F. Add broth and tomatoes; stir gently to cover meat. Cover; slow cook 4 to 5 hours or until tender.

Thicken juice with mixture of cornstarch and 1/2 cup cold water.

Servings: 50
Source: Nesco