Roast Beef Hash (breakfas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | 100 | Servings | |
INGREDIENTS
| 1 1/2 | qt | WATER, BOILING |
| 9 5/8 | lb | BEEF, POT ROAST FZ |
| 3/4 | t | GARLIC DEHY GRA |
| 9 5/8 | lb | POTATOES FRENCH FZ |
| 2 7/16 | lb | ONIONS DRY |
| 2 7/16 | lb | PEPPER SWT GRN FRESH |
| 1 2/3 | T | SOUP GRAVY BASE BEEF |
| 13 | oz | SHORTENING, 3LB |
| 1 1/2 | t | PEPPER BLACK 1 LB CN |
| 14 | oz | CATSUP TOMATO#10 |
| 2 1/3 | T | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24" ROASTING PAN TEMPERATURE: 350F. OVEN PLACE BEEF IN ONE PAN. SAUTE' ONIONS, PEPPERS AND GARLIC IN SHORTENING OR SALAD OIL UNTIL TENDER STIR FREQUENTLY. DRAIN OR SKIM OFF EXCESS FAT. PLACE INGREDIENTS OVER BEEF IN PAN. CAREFULLY MIX AN EQUAL QUANTITY POTATOES, SALT AND PEPPER INTO EACH PAN OF BEEF-VEGETABLE MIX. RECONSTITUTE SOUP & GRAVY BASE WITH BOILING WATER. STIR TO MIX WELL. ADD CATSUP TO HOT STOCK. BLEND WELL. POUR 2 1/2 QT HOT SOUP & GRAVY BASE MIXTURE OVER BEEF-VEGETABLE MIXTURE. COVER PANS. BAKE 45 MINUTES. REMOVE COVER; CONTINUE BAKING 15 MINUTES OR UNTIL LIGHTLY BROWNED. : NOTE: 1. IN STEP 1, 40 LB BEEF, POT ROAST A.P. WILL YIELD 24 LB COOKED BEEF COOK ACCORDING TO INSTRUCTIONS ON RECIPE NO. L-10. 2. IN STEP 2, 12 OZ (1 QT) DEHYDRATED ONIONS AND 1 LB (3 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 6 LB ( 4 1/2 QT) FROZEN DICED PEPPERS MAY BE USED. 3. IN STEP 2, 6 LB 10 OZ DRY ONIONS A.P. WILL YIELD 6 LB CHOPPED ONIONS AND 7 LB 5 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 6 LB CHOPPED PEPPERS. 4. IN STEP 2, 1 OZ (3 TBSP-9 CLOVES) DRY GARLIC MAY BE USED. MINCE AND FRY WITH ONIONS AND PEPPERS. 5. IN STEP 4, 29 LB 8 OZ FRESH WHITE POTATOES A.P. WILL YIELD 24 PEELED COOKED POTATOES. 6. IN STEP 4, 5 LB DEHYDRATED SLICED POTATOES, COOKED, DRAINED, AND CHOPPED OR 5 LB DEHYDRATED DICED POTATOES, COOKED AND DRAINED MAY BE USED. 7. IN STEP 5, 1 GAL HOT BEEF STOCK MAY BE USED FOR 4 OZ SOUP & GRAVY BASE, BEEF AND 1 GAL HOT WATER. SEE RECIPE NO. A-12. 8. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: L03303 SERVING SIZE: 1/2 CUP (4 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: 38
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 2.1mg
Sodium: 163.7mg
Potassium: 16.3mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: <1g