SMOTHERED STEAK (279)    RECIPE (114)

• BEEF, CUBED STEAKS, FRZN
  QUANTITY:   25
  ASSOCIATED NUTRIENT:   BEEF, COMPOSITE OF TRIMMED CUTS, ALL GRADES, COOKED
  NUTRIENT AMOUNT IN LBS.:   14.75
• FLOUR, GENERAL PURPOSE
  QUANTITY:   2
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   2
• SALT
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .125
• PEPPER, BLACK, GROUND
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .03125
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .3125
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .3125
• WATER, TAP
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   WATER
• MARGARINE, SALTED, BULK
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .5
• GARLIC POWDER
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   GARLIC POWDER
  NUTRIENT AMOUNT IN LBS.:   .01563
• STOCK, SOUP
  QUANTITY:   3.75

1) COMBINE FIRST FLOUR, SALT AND PEPPER LISTING. DREDGE STEAKS IN MIXTURE.
   PAN STEAKS AND SET ASIDE. 
2) RECONSTITUTE ONIONS. SAUTE ONIONS IN MARGARINE AND GARLIC.
3) MIX SECOND LISTING OF FLOUR WITH STOCK AND ADD TO BROWNED MIXTURE.
   COOK UNTIL THICKENED AND STARCH IS COOKED, STIRRING OFTEN.
4) POUR LIQUID OVER PANNED STEAKS. COVER AND BAKE UNTIL TENDER
   AT 300 DEG. UNCOVER PANS LAST 30 MINUTES.