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Add a photoRaciónes: 12
Ingredientes
- 1 gal WATER, BOILING
- 2 1/4 tsp GARLIC DEHY GRA
- 24 lb POTATOES FRENCH FZ
- 6 lb ONIONS DRY
- 6 lb PEPPER SWT GRN FRESH
- 4 ounce SOUP GRAVY BASE BEEF
- 2 lb SHORTENING, 3LB
- 1 1/3 Tbsp. PEPPER BLACK 1 LB CN
- 1 quart CATSUP TOMATO#10
- 4 ounce SALT TABLE 5LB
Direcciones
- PAN: 18 BY 24" ROASTING PAN TEMPERATURE: 350F. OVEN
- 1. DRAIN BEEF CHUNKS. PLACE AN EQUAL QUANTITY OF BEEF CUBES IN EACH PAN.
- 2. Saute/fry' ONIONS, PEPPERS AND GARLIC IN SHORTENING OF SALAD OIL Till TENDERSTIR FREQUENTLY. DRAIN Or possibly SKIM OFF EXCESS FAT.
- 3. Add in AN EQUAL QUANTITY VEGETABLE Mix TO BEEF CUBES IN EACH PAN.
- 4. CAREFULLY MIX AN EQUAL QUANTITY POTATOES, SALT AND PEPPER INTO EACH PAN OF BEEF Mix.
- 5. RECONSTITUTE SOUP & GRAVY BASE WITH BOILING WATER. STIR TO MIX WELL.
- 6. Add in CATSUP TO Warm STOCK. BLEND WELL.
- 7. POUR 2 1/2 Quart Warm SOUP & GRAVY BASE Mix OVER BEEF IN EACH PAN.
- 8. COVER PAN. BAKE 45 Min. REMOVE COVER; CONTINUE BAKING 15 Min ORUNTIL LIGHTLY BROWNED.
- NOTE:
- 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.
- 2. 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 DICEPEPPERS MAY BE USED.
- 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
- 4. IN STEP 2, 1 Ounce (3 TBSP-9 CLOVES) DRY GARLIC MAY BE USED. MINCE AND FRY WITH ONIONS AND PEPPERS.
- 5. IN STEP 4, 29 LB 8 Ounce FRESH WHITE POTATOES A.P. WILL YEILD 24 LB PEELED COOKED POTATOES.
- 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.
- 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.
- 8. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25
- SERVING SIZE: 1 1/4 C.
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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% |
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