Beef Pot Pie With Pie Cru
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | 100 | Servings | |
INGREDIENTS
| 1 | qt | WATER |
| 3 3/4 | c | WATER, COLD |
| 3 | gl | WATER, HOT |
| 30 | lb | BEEF DICED FZ |
| 6 | lb | CARROTS FRESH |
| 12 1/3 | lb | JUICE TOMATO #3 |
| 9 | lb | POTATOES FRENCH FZ |
| 3 | lb | ONIONS DRY |
| 6 | lb | FLOUR GEN PURPOSE 10LB |
| 10 | oz | FLOUR GEN PURPOSE 10LB |
| 3 9/16 | lb | SHORTENING, 3LB |
| 1/2 | oz | PEPPER BLACK 1 LB CN |
| 2 | oz | SALT TABLE 5LB |
| 3 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN DREDGE BEEF IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS. BROWN BEEF AND ONIONS IN HOT SHORTENING OR SALAD OIL. ADD TOMATO JUICE AND WATER TO MEAT. COVER; SIMMER 1 HOUR 15 MINUTES. ADD CARROTS; COVER; SIMMER 10 MINUTES. ADD POTATOES, COVER; SIMMER 20 MINUTES OR UNTIL VEGETABLES ARE TENDER. COMBINE FLOUR AND WAER, ADD TO MEAT AND VEGETABLE MIXTURE WHILE STIRRING SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY. PLACE ABOUT 15 LB 7 OZ (7 1/4 QT) MIXTURE IN EACH PAN. KEEP HOT. PREPARE 1/4 RECIPE FOR PIE CRUST, RECIPE NO. I00100 ROLL DOUGH INTO RECTANGULAR SHEET ABOUT 1/8 INCH THICK. CUT INTO 4 PIECES. TOP FILLING IN EACH PAN WITH 1 PIECE DOUGH. PEFORATE DOUGH IN 1/4 EQUAL SERVING SIZE PORTIO BAKE FOR 35-40 MINUTES. NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2-INCH PIECES MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE. NOTE: 2. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY CHOPPED ONIONS. NOTE: 4. IN STEP 2, 1 1/2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE AND 4 1/2 QT WATER MAY BE USED. SEE RECIPE CARD A01300. NOTE: 5. IN STEP 3, 7 LB 5 OZ FRESH CARROTS A.P. WILL YIELD 6 LB CARROT RINGS. NOTE: 6. IN STEP 4, 11 LB FRESH WHITE POTATOES A.P. WILL YIELD 9 LB POTATOES. NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: L02101 SERVING SIZE: 1 CUP (8 1 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 146
Total Fat: 16.2g
Cholesterol: 9mg
Sodium: 572.4mg
Potassium: 108.3mg
Carbohydrates: 3.9g
Fiber: <1g
Sugar: 1.9g
Protein: <1g