INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN                  TEMPERATURE:  350 F. OVEN
1.  PLACE 15 LB BEEF IN EACH PAN.
2.  BROWN BEEF IN OWN JUICES ABOUT 45 MINUTES, UNCOVERED.  DO NOT DRAIN.
3.  TO EACH PAN ADD 2 LB (2 QT) ONIONS, 1/2 TSP GARLIC, AND 1 TSP BLACK
PEPPER.  COOK UNTIL ONIONS ARE TRANSPARENT (ABOUT 15 MINUTES).  DO NOT
DRAIN.
4.  RECONSTITUTE SOUP AND GRAVY BASE WITH WATER.  ADD CATSUP THYME AND BAY
LEAVES.  STIR WELL.  POUR ABOUT 3 QT SAUCE OVER BEEF IN EACH PAN.  MIX
WELL.
COVER; BAKE 2 1/2 TO 3 HOURS OR UNTIL BEEF IS TENDER. SKIM OFF EXCESS FAT.
5.  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.
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 SLICED
ONIONS
NOTE:  3.  IN STEP 2, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED.  SEE
RECIPE NO. A-11.
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,
STOC
POT, OR TILTING FRY PAN.
NOTE:  6.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO. A-25.
NOTE:  7.  IN STEP 1, IF CONVECTIN OVEN IS USED, BROWN BEEF AT 300F. 20
MIN-
UTES ON LOW FAN, CLOSED VENT.  IN STEP 3, BAKE 2 HOURS OR UNTIL TENDER ON
HIGH 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: L01701
SERVING SIZE: 3/4 CUP
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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