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Receta Hash, Roast Beef (Bf Chun
by Global Cookbook

Hash, Roast Beef (Bf Chun
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  Raciónes: 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

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