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Add a photoRaciónes: 12
Ingredientes
- 1 1/4 gal WATER, BOILING
- 2 quart WATER, Cool
- 30 lb BEEF DICED FZ
- 1 Tbsp. GARLIC DEHY GRA
- 4 lb ONIONS DRY
- 1 1/4 lb FLOUR GEN PURPOSE 10LB
- 6 ounce SOUP GRAVY BASE BEEF
- 1 1/3 Tbsp. PEPPER BLACK 1 LB CN
- 5 x BAY LEAVES
- 2 Tbsp. THYME Grnd
Direcciones
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
- 1. PLACE 15 LB BEEF IN EACH PAN.
- 2. BROWN BEEF IN OWN JUICES ABOUT 45 Min, UNCOVERED. Don't DRAIN.
- 3. TO EACH PAN Add in 2 LB (2 Quart) ONIONS, 1/2 TSP GARLIC, AND 1 TSP BLACK PEPPER. COOK Till ONIONS ARE TRANSPARENT (ABOUT 15 Min).
- Don't DRAIN.
- 4. RECONSTITUTE SOUP AND GRAVY BASE WITH WATER. Add in CATSUP THYME AND BAY LEAVES. STIR WELL. POUR ABOUT 3 Quart SAUCE OVER BEEF IN EACH PAN. MIX WELL. COVER; BAKE 2 1/2 TO 3 Hrs Or possibly Till BEEF IS TENDER.
- SKIM OFF EXCESS FAT.
- 5. COMBINE FLOUR AND WATER TO MAKE A SMOOTH Mix; STIR ABOUT 1 Quart INTO BEEF Mix IN EACH PAN Till WELL BLENDED. RETURN TO OVEN.
- COOK 10 Min Or possibly Till THICKENED. REMOVE BAY LEAVES.
- NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2 INCH Pcs MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.
- NOTE: 2. IN STEP 2, 4 LB 7 Ounce DRY ONIONS A.P. WILL YIELD 4 LB SLICED ONIONS
- NOTE: 3. IN STEP 2, 8 Ounce (2 2/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.
- NOTE: 4. IN STEP 3, 1/4 C. (12 CLOVES) GARLIC, DRY, MAY BE USED.
- MINCE AND FRY WITH ONIONS.
- NOTE: 5. STEPS 2 THROUGH 4 MAY BE PREPARED IN A STEAM-JACKETED KETTLE, STOC POT, Or possibly TILTING FRY PAN.
- NOTE:
- 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
- NOTE:
- 7. IN STEP 1, IF CONVECTIN OVEN IS USED, BROWN BEEF AT 300F. 20 Minutes- UTES ON LOW FAN, CLOSED VENT. IN STEP 3, BAKE 2 Hrs Or possibly Till TENDER ON HIGH FAN, CLOSED VENT. IN STEP 4, COOK 5-10 Min Or possibly Till THICKENED. IN STEP 7, BAKE 15-20 Min Or possibly Till THOROUGHLY HEATED.
- SERVING SIZE: 3/4 C.
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