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Roast Beef Hash (Breakfas

January 24, 2023

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	ts	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	tb	SOUP GRAVY BASE BEEF
13	oz	SHORTENING; 3LB
1 1/2	ts	PEPPER BLACK 1 LB CN
14	oz	CATSUP TOMATO#10
2 1/3	tb	SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 24" ROASTING PAN                         TEMPERATURE:  350F.
OVEN
1.  PLACE BEEF IN ONE PAN.
2.  SAUTE' ONIONS, PEPPERS AND GARLIC IN SHORTENING OR SALAD OIL UNTIL
TENDER
STIR FREQUENTLY.  DRAIN OR SKIM OFF EXCESS FAT.
3.  PLACE INGREDIENTS OVER BEEF IN PAN.
4.  CAREFULLY MIX AN EQUAL QUANTITY POTATOES, SALT AND PEPPER INTO EACH PAN
OF BEEF-VEGETABLE MIX.
6.  RECONSTITUTE SOUP & GRAVY BASE WITH BOILING WATER.  STIR TO MIX WELL.
7.  ADD CATSUP TO HOT STOCK.  BLEND WELL.
8.  POUR 2 1/2 QT HOT SOUP & GRAVY BASE MIXTURE OVER BEEF-VEGETABLE
MIXTURE.
9.  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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