Pan: 18 By 24-Inch Roasting Pan Temperature: 400 F. Griddle 325 F. Oven

1. Cut Steak Into 1/2 Inch Strips; Brown Strips 5 Minutes On Lightly Greased Griddle Turning Frequently.

2. Place An Equal Quantity Of Strips In Each Pan. Set Aside For Use In Step 5.

3. Combine Water, Soup And Gravy Base; Tomato Paste, Soy Sauce, Sugar And Pepper. Blend Well. Bring To A Boil.

4. Combine Cornstarch And Water; Stir Until Smooth; Add To Sauce Mixture. Cook Until Thickened, Stirring Constantly.

5. Pour Equal Amount Over Beef Strips In Each Pan. Cover; Bake 2 Hours.

6. Saute Onions, Peppers And Garlic In Shortening Or Salad Oil 5 Minutes Or

Until Onions Are Transparent.

7. Add An Equal Quantity Saute'ed Vegetables To Each Pan. Cover; Bake 30 Minutes Or Until Beef Is Tender.

**All Notes Are Per 100 Portions.

Used.

Onions And 9 Lb 12 Oz Fresh Sweet Peppers A.P. Will Yield 8 Lb Chopped Pepper Strips.

(3 3/4 Qt) Dehydrated Green Peppers (See Recipe No. A01100) Or 8 Lb Frozen Diced Green Peppers May Be Used. Thaw Peppers.

Used. Fry With Onions And Peppers In Step 6.

A02500.

Minutes On High Fan, Closed Vent; In Step 7, 15 Minutes Or Until Tender On High Fan, Closed Vent.