| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 20 |
lb |
BEEF GROUND FZ |
| 19 1/8 |
lb |
TOMATOES # 10 CAN |
| 2 |
lb |
ONIONS DRY |
| 1 7/8 |
lb |
FLOUR GEN PURPOSE 10LB |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 2 |
tb |
MACE GROUND |
| 2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. COOK BEEF WITH ONIONS IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR,
STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.
2. SPRINKLE FLOUR OVER BEEF; CONTINUE COOKING UNTIL FLOUR IS ABSORBED.
3. ADD TOMATOES, MACE OR NUTMEG, SALT AND PEPPER. STIR TO MIX WELL.
SIMMER 10 TO 15 MINUTES.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS.
2. IN STEP 1, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
3. ONE-NO. 6 SCOOP MAY BE USED.
4. IN STEP 3, MINCED BEEF MAY BE SERVED OVER TOAST, BISCUITS, RICE
OR PASTA.
Recipe Number: L03600
SERVING SIZE: 2/3 CUP (5
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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