Syrian Beef Stew On Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Syrian | 100 | Servings | |
INGREDIENTS
| 2 3/4 | gl | WATER, COLD |
| 1 1/2 | qt | WATER, COLD |
| 2 | gl | WATER, HOT |
| 30 | lb | BEEF DICED FZ |
| 8 | lb | BEANS GREEN FZ |
| 1 | t | GARLIC DEHY GRA |
| 12 3/4 | lb | TOMATOES # 10 CAN |
| 3 | lb | ONIONS DRY |
| 15 | oz | STARCH EDIBLE CORN |
| 9 | lb | RICE 10LB |
| 3 | oz | SUGAR, BROWN 2 LB |
| 3 | T | SALAD OIL, 1 GAL |
| 2 | T | PEPPER BLACK 1 LB CN |
| 2 | oz | SALT TABLE 5LB |
| 6 | oz | SALT TABLE 5LB |
INSTRUCTIONS
350 PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN F. OVEN PLACE AN EQUAL QUANTITY OF MEAT IN EACH PAN. COMBINE SALT, PEPPER, GARLIC, CINNAMON, ALLSPICE, AND BROWN SUGAR; SPRINKLE AN EQUAL QUANTITY OVER MEAT IN EACH PAN. COOK IN 400 F OVEN, ABOUT 1 HOUR. ADD 1 GAL WATER TO EACH PAN. COVER; SIMMER 1 1/2 HOURS IN 350 F OVEN. ADD AN EQUAL QUANTITY OF BEANS, ONIONS, AND TOMATOES TO MEAT IN EACH PAN STIR TO COMBINE. COVER; SIMMER 1 TO 1 1/2 HOURS OR UNTIL BEANS ARE TENDER. BLEND CORNSTARCH AND WATER TO MAKE A SMOOTH PASTE. SLOWLY ADD HALF OF CORNSTARCH MIXTURE TO INGREDIENTS IN EACH PAN. BLEND THOROLUGHLY. COOK 5 OR UNTIL THICKENED. PREPARE 1 RECIPE FOR STEAMED RICE (RECIPE NO. E00500). SERVE STEW OVER 3/4 CUP RICE. NOTE: 1. IN STEP 2, 30 LB BEEF, POT ROAST DICED IN 1 TO 1 1/2 INCH PIECES MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE. NOTE: 2. IN STEP 5, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT INTO WEDGES. NOTE: 3. IN STEP 5, 1 LB (1-NO. 10 CN) CANNED DEHYDRATED UNCOOKED GREEN BEANS OR 1 LB 10 OZ (1-NO. 2 1/2 CN) CANNED DEHYDRATED COMPRESSED GREEN BEANS OR 12 LB 10 OZ (2-NO. 10 CN) CANNED GREEN BEANS MAY BE USED. PREPARE DEHYDRATED GREEN BEANS ACCORDING TO INSTRUCTIONS ON CONTAINER. DRAIN REHYDRATED OR CANNED BEANS BEFORE ADDING TO MEAT MIXTURE; REDUCE COOKING TIME TO 45 MINUTES. NOTE: 4. IN STEPS 3 THROUGH 7, A STEAM-JACKETED KETTLE, A TILTING FRY PAN OR ROASTING PANS (18 BY 24 INCHES) ON TOP OF RANGE CAN BE USED TO BROWN AND COOK MEAT AND VEGETABLE MIXTURE. NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. Recipe Number: L02600 SERVING SIZE: 1 1/4 CUPS 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: 15
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 885mg
Potassium: 314.4mg
Carbohydrates: 19.4g
Fiber: <1g
Sugar: 1.4g
Protein: <1g