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Braised Beef And Noodles

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs			100	Servings

INGREDIENTS

7	gl	WATER, BOILING
1 3/4	gl	WATER, BOILING
2	qt	WATER, COLD
30	lb	BEEF DICED FZ
1	T	GARLIC DEHY GRA
4	lb	ONIONS DRY
7	lb	NOODLE EGGS 5LB
1 1/4	lb	FLOUR GEN PURPOSE 10LB
8	oz	SOUP GRAVY BASE BEEF
1 1/3	T	PEPPER BLACK 1 LB CN
1 1/2	lb	CATSUP TOMATO#10
5		BAY LEAVES
2	T	THYME GROUND
1 1/2	oz	SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN               TEMPERATURE:  350 F.
OVEN  PLACE 15 LB BEEF IN EACH PAN. BROWN BEEF IN OWN JUICES ABOUT 40
MINUTES, UNCOVERED. DO NOT DRAIN. TO EACH PAN ADD 2 LB (2 QT) ONIONS,
1/2 TSP GARLIC, AND 1 TSP BLACK PEPPER. COOK UNTIL ONIONS ARE
TRASPARENT (ABOUT 15 MINUTES). DO NOT DRAIN. RECONSTITUE SOUP AND
GRAVY BASE WITH WATER. ADD CATSUP. STIR WELL. POUR ABOUT 3 QT SAUCE
OVER BEEF IN EACH PAN. MIX WELL. COVER; BAKE 2 TO 2 1/2 HOURS OR  UNTIL
BEEF IS TENDER. SKIM OFF EXCESS FAT. COMBINE FLOUR AND WATER TO  MAKE A
SMOOTH MIXTURE; STIR ABOUT 1 QT INTO BEEF MIXTURE IN EACH PAN  UNTIL
WELL BLENDED. RETURN  TO OVEN. COOK 10 MINUTES OR UNTIL  THICKENED.
REMOVE BAY LEAVES. ADD NOODLES TO SALTED BOILING WATER;  REUTRN TO A
BOIL; COOK 15 MINUTES OR UNTIL TENDER; DRAIN THOROUGHLY.  ADD AN EQUAL
QUANTITY OF COOKED NOODLES (APPROXIMATELY 1 1/2 GAL) TO  EACH PAN. STIR
WELL. BAKE 20 MINUTES, COVERED, OR UNTIL THOROUGHLY  HEATED.  NOTE:  1.
IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2 INCH  PIECES MAY
BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.  NOTE:  2.  IN
STEP 2, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB OR 1  QT SLICED
ONIONS.  NOTE:  3.  IN STEP 2, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY
BE  USED. SEE RECIPE NO. A01100.  NOTE:  4.  IN STEP 3, 1/4 CUP (12
CLOVES)   GARLIC, DRY, MAY BE USED.  MINCE AND FRY WITH ONIONS.  NOTE:
5.  STEPS 2 THROUGH 4 MAY BE PREPARED IN A STEAM-JACKETED  KETTLE,
STOCK POT, OR TILTING FRY PAN.  NOTE:  6.  OTHER SIZES AND TYPES OF
PANS MAY BE USED. SEE RECIPE NO.  A02500.  NOTE:  7.  IN STEP 1, IF
CONVECTION OVEN IS USED, BROWN BEEF AT 300F.  20 MINUTES ON LOW FAN,
CLOSED VENT.  IN STEP 4, COOK 5-10 MINUTES OR  UNTIL THICKENED.  IN
STEP 7, BAKE 15-20 MINUTES OR UNTIL THOROUGHLY  HEATED.  Recipe Number:
L01700  SERVING SIZE: 1 1/4 CUPS  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) ---------------------------------------------- Calories: 51 Calories From Fat: 6 Total Fat: <1g Cholesterol: 9.2mg Sodium: 177.1mg Potassium: 42.6mg Carbohydrates: 9.7g Fiber: <1g Sugar: <1g Protein: 1.6g