| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 100 | Servings | ||
INGREDIENTS
| 7 | ga | WATER; BOILING |
| 1 3/4 | ga | WATER; BOILING |
| 2 | qt | WATER; COLD |
| 30 | lb | BEEF DICED FZ |
| 1 | tb | 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 | tb | PEPPER BLACK 1 LB CN |
| 1 1/2 | lb | CATSUP TOMATO#10 |
| 5 | BAY LEAVES | |
| 2 | tb | THYME GROUND |
| 1 1/2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
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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