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Receta Beef Pot Pie With Pie Crust Topping
by Global Cookbook

Beef Pot Pie With Pie Crust Topping
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  Raciónes: 12

Ingredientes

  • 1 quart WATER
  • 3 3/4 c. WATER, Cool
  • 3 gal WATER, Warm
  • 30 lb BEEF DICED FZ
  • 6 lb CARROTS FRESH
  • 12 1/3 lb JUICE TOMATO #3
  • 9 lb POTATOES FRENCH FZ
  • 3 lb ONIONS DRY
  • 6 lb FLOUR GEN PURPOSE 10LB
  • 10 ounce FLOUR GEN PURPOSE 10LB
  • 3 563/1000 lb SHORTENING, 3LB
  • 1/2 ounce PEPPER BLACK 1 LB CN
  • 2 ounce SALT TABLE 5LB
  • 3 ounce SALT TABLE 5LB

Direcciones

  1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN
  2. DREDGE BEEF IN Mix OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.
  3. BROWN BEEF AND ONIONS IN Warm SHORTENING Or possibly SALAD OIL.
  4. Add in TOMATO JUICE AND WATER TO MEAT. COVER; SIMMER 1 HOUR 15 Min.
  5. Add in CARROTS; COVER; SIMMER 10 Min.
  6. Add in POTATOES, COVER; SIMMER 20 Min Or possibly Till VEGETABLES ARE TENDER.
  7. COMBINE FLOUR AND WAER, Add in TO MEAT AND VEGETABLE Mix WHILE STIRRING SIMMER 5 Min Or possibly Till THICKENED, STIRRING CONSTANTLY.
  8. PLACE ABOUT 15 LB 7 Ounce (7 1/4 Quart) Mix IN EACH PAN. KEEP Warm.
  9. PREPARE 1/4 RECIPE FOR PIE CRUST, RECIPE NO. I00100 ROLL DOUGH INTO RECTANGULAR SHEET ABOUT 1/8 INCH THICK. CUT INTO 4 Pcs. TOP FILLING IN EACH PAN WITH 1 PIECE DOUGH. PEFORATE DOUGH IN 1/4 EQUAL SERVING SIZE PORTIO BAKE FOR 35-40 Min.
  10. NOTE:
  11. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2-INCH Pcs MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE.
  12. NOTE:
  13. IN STEP 1, 6 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED. SEE
  14. NOTE:
  15. IN STEP 1, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB FINELY Minced ONIONS.
  16. NOTE:
  17. IN STEP 2, 1 1/2-36 Ounce CN CANNED TOMATO JUICE CONCENTRATE AND 4 1/2 Quart WATER MAY BE USED. SEE RECIPE CARD A01300.
  18. NOTE:
  19. IN STEP 3, 7 LB 5 Ounce FRESH CARROTS A.P. WILL YIELD 6 LB CARROT RINGS.
  20. NOTE:
  21. IN STEP 4, 11 LB FRESH WHITE POTATOES A.P. WILL YIELD 9 LB POTATOES.
  22. NOTE:
  23. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
  24. SERVING SIZE: 1 C. (8 1