Receta Hash, Roast Beef (Beef Chunks)
Ingredientes
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Direcciones
- PAN: 18 BY 24" ROASTING PAN TEMPERATURE: 350F. OVEN
- DRAIN BEEF CHUNKS. PLACE AN EQUAL QUANTITY OF BEEF CUBES IN EACH PAN.
- Saute/fry' ONIONS, PEPPERS AND GARLIC IN SHORTENING OF SALAD OIL Till TENDER STIR FREQUENTLY. DRAIN Or possibly SKIM OFF EXCESS FAT.
- Add in AN EQUAL QUANTITY VEGETABLE Mix TO BEEF CUBES IN EACH PAN.
- CAREFULLY MIX AN EQUAL QUANTITY POTATOES, SALT AND PEPPER INTO EACH PAN OF BEEF Mix.
- RECONSTITUTE SOUP & GRAVY BASE WITH BOILING WATER. STIR TO MIX WELL.
- Add in CATSUP TO Warm STOCK. BLEND WELL.
- POUR 2 1/2 Quart Warm SOUP & GRAVY BASE Mix OVER BEEF IN EACH PAN.
- COVER PAN. BAKE 45 Min. REMOVE COVER; CONTINUE BAKING 15 Min Or possibly Till LIGHTLY BROWNED.
- NOTE:
- 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.
- IN STEP 2, 12 Ounce (1 Quart) DEHYDRATED ONIONS AND 1 LB (3 Quart)
- DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) Or possibly 6 LB (4 1/2 Quart)
- Frzn DICE PEPPERS MAY BE USED.
- IN STEP 2, 6 LB 10 Ounce DRY ONIONS A.P. WILL YIELD 6 LB Minced ONIONS AND 7 LB 5 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 6 LB Minced PEPPERS
- IN STEP 2, 1 Ounce (3 TBSP-9 CLOVES) DRY GARLIC MAY BE USED. MINCE AND FRY WITH ONIONS AND PEPPERS.
- IN STEP 4, 29 LB 8 Ounce FRESH WHITE POTATOES A.P. WILL YEILD 24 LB PEELED COOKED POTATOES.
- IN STEP 4, 5 LB DEHYDRATED SLICED POTATOES, COOKED, Liquid removed, AND Minced Or possibly 5 LB DEHYDRATED DICE POTATOES, COOKED AND Liquid removed MAY BE USED.
- IN STEP 5, 1 GAL Warm BEEF STOCK MAY BE USED FOR 4 Ounce SOUP & GRAVY BASE, BEEF AND 1 GAL Warm WATER. SEE RECIPE NO. A-12.
- OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25
- SERVING SIZE: 1 1/4 C.