| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 6 1/4 | qt | WATER |
| 14 | oz | MUSHROOMS 16 OZ |
| 1 1/2 | lb | ONIONS DRY |
| 1 1/4 | lb | FLOUR GEN PURPOSE 10LB |
| 6 | oz | SOUP GRAVY BASE BEEF |
| 6 | oz | SHORTENING, 3LB |
| 1 1/4 | lb | SHORTENING, 3LB |
| 1/2 | t | PEPPER BLACK 1 LB CN |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN : SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. SCRAPE AND USE BROWN PARTICLES REMAINING IN PAN. COOK AT LOW HEAT ON TOP OF RANGE, IN A STEAM-JACKETED KETTLE OR IN 375 F. OVEN 30 MINUTES UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING. RECONSTITUTE SOUP AND GRAVY BASE. ADD STOCK TO ROUX, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY. ADD PEPPER. : NOTE: 1. IN STEP 3, SAUTE' 14 OZ (1/2-JUMBO OR 1-8Z CN, 1 1/2 CUPS) CANNED MUSHROOMS, DRAINED, AND 1 LB 8 OZ (4 1/2 CUPS) THINLY SLICED, DRY ONIONS (1 LB 11 OZ A.P.) IN 6 OZ (3/4 CUP) MELTED SHORTENING OR SALAD OIL UNTIL MUSHROOMS AND ONIONS ARE TENDER. ADD MUSHROOMS AND ONIONS TO THICKENED GRAVY. NOTE: 2. ONE A LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: O01610 SERVING SIZE: 1/4 CUP (2 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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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 67
Total Fat: 7.4g
Cholesterol: 4.1mg
Sodium: 2.2mg
Potassium: 23.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g