PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
1. PLACE 15 LB BEEF IN EACH PAN. BROWN BEEF IN OWN JUICES ABOUT 40
MINUTES,
UNCOVERED. DO NOT DRAIN.
2. 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.
3. 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.
4. 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.
5. ADD NOODLES TO SALTED BOILING WATER; REUTRN TO A BOIL; COOK 15 MINUTES
OR UNTIL TENDER; DRAIN THOROUGHLY.
6. ADD AN EQUAL QUANTITY OF COOKED NOODLES (APPROXIMATELY 1 1/2 GAL) TO
EACH PAN. STIR WELL.
7. 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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