| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 6 1/2 |
qt |
WATER; WARM |
| 1 |
qt |
RESERVED LIQUID |
| 25 |
lb |
BEEF GROUND FZ |
| 4 1/16 |
lb |
SOUR CREAM 12 OZ |
| 1 5/8 |
lb |
MILK; DRY NON-FAT L HEAT |
| 1 1/2 |
ts |
GARLIC DEHY GRA |
| 5 1/3 |
lb |
MUSHROOMS 16 OZ |
| 3 1/3 |
lb |
ONIONS DRY |
| 1 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 5 |
tb |
PAPRIKA GROUND |
| 6 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. THAW BEEF.
2. DRAIN MUSHROOMS; RESERVEL IQUID FOR USE IN STEP 7.
3. COOK BEEF AND ONIONS ABOUT 10 MINUTES IN STEAM JACKETED KETTLE OR STOCK
POT, STIRRING TO BREAK APART OR UNTIL BEEF LOSES ITS PINK COLOR. DRAIN OR
SKIM OFF EXCESS FAT. ADD DRAINED MUSHROOMS TO BEEF AND ONION MIXTURE.
4. COMBINE FLOUR WITH SALT, PAPRIKA, PEPPER AND GARLIC; SPRINKLE MIXTURE
EVENLY OVER BEEF MIXTURE; MIX WELL.
5. RECONSTITUTE MILK WITH RESERVED MUSHROOM LIQUID AND WATER; HEAT TO
BOILING. DO NOT BOIL.
6. ADD MILK TO BEEF MIXTURE; HEAT TO A SIMMER, STIRRING CONSTANTLY.
SIMMER
5-10 MINUTES OR UNTIL THICKENED. DO NOT BOIL.
7. ADD SOUR CREAM STIRRING TO BLEND WELL. HEAT. DO NOT BOIL.
:
NOTE: 1. IN STEP 2, 6-8Z CN CANNED MUSHROOMS MAY BE USED.
2. IN STEP 3, 3 LB 11 OZ DRY ONIONS A.P. WILL YIELD 3 LB 5 OZ CHOPPED
ONIONS.
3. IN STEP 3, 6 1/2 OZ (2 CUPS PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE
USED. SEE RECIPE NO. A-11.
4. IN STEP 4, 2 TBSP (6 CLOVES) MINCED DRY GARLIC MAY BE USED.
5. SERVE WITH BOILED NOODLES (RECIPE NO. E-4) OR STEAMED RICE (RECIPE
NO. E-5).
6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
7. ONE C LADLE MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: L05302
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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