CookEatShare is also available in English
Cerrar

Receta Hash, Roast Beef (Bf Chun

click to rate
0 votos | 596 views
Raciónes: 12

Ingredientes

Cost per serving $1.66 view details

Direcciones

  1. PAN: 18 BY 24" ROASTING PAN TEMPERATURE: 350F. OVEN
  2. 1. DRAIN BEEF CHUNKS. PLACE AN EQUAL QUANTITY OF BEEF CUBES IN EACH PAN.
  3. 2. Saute/fry' ONIONS, PEPPERS AND GARLIC IN SHORTENING OF SALAD OIL Till TENDERSTIR FREQUENTLY. DRAIN Or possibly SKIM OFF EXCESS FAT.
  4. 3. Add in AN EQUAL QUANTITY VEGETABLE Mix TO BEEF CUBES IN EACH PAN.
  5. 4. CAREFULLY MIX AN EQUAL QUANTITY POTATOES, SALT AND PEPPER INTO EACH PAN OF BEEF Mix.
  6. 5. RECONSTITUTE SOUP & GRAVY BASE WITH BOILING WATER. STIR TO MIX WELL.
  7. 6. Add in CATSUP TO Warm STOCK. BLEND WELL.
  8. 7. POUR 2 1/2 Quart Warm SOUP & GRAVY BASE Mix OVER BEEF IN EACH PAN.
  9. 8. COVER PAN. BAKE 45 Min. REMOVE COVER; CONTINUE BAKING 15 Min ORUNTIL LIGHTLY BROWNED.
  10. NOTE:
  11. 1. IN STEP 1, 40 LB BEEF, POT ROAST A.P. WILL YIELD 24 LB COOKED BEEFCOOK ACCORDING TO INSTRUCTIONS ON RECIPE NO. L-10.
  12. 2. IN STEP 2, 12 Ounce (1 Quart) DEHYDRATED ONIONS AND 1 LB (3 Quart)
  13. DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) Or possibly 6 LB (4 1/2 Quart) Frzn DICEPEPPERS MAY BE USED.
  14. 3. 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
  15. 4. IN STEP 2, 1 Ounce (3 TBSP-9 CLOVES) DRY GARLIC MAY BE USED. MINCE AND FRY WITH ONIONS AND PEPPERS.
  16. 5. IN STEP 4, 29 LB 8 Ounce FRESH WHITE POTATOES A.P. WILL YEILD 24 LB PEELED COOKED POTATOES.
  17. 6. 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.
  18. 7. 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.
  19. 8. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25
  20. SERVING SIZE: 1 1/4 C.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 1366g
Recipe makes 12 servings
Calories 1355  
Calories from Fat 677 50%
Total Fat 76.69g 96%
Saturated Fat 17.9g 72%
Trans Fat 25.27g  
Cholesterol 0mg 0%
Sodium 4616mg 192%
Potassium 3484mg 100%
Total Carbs 158.89g 42%
Dietary Fiber 18.9g 63%
Sugars 32.31g 22%
Protein 17.55g 28%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment