Beef and Onion Stew
INGREDIENTS:
1 qt WATER; BOILING
2 qt DRIPPINGS; MEAT
18 lb BEEF;OVEN ROAST FZ
27 3/4 lb ONIONS DRY
25 lb BREAD FRENCH 12 OZ #59
1 c SHORTENING; 3LB
1 tb PEPPER BLACK 1 LB CN
1 tb SALT TABLE 5LB
1 qt WATER; BOILING
2 qt DRIPPINGS; MEAT
18 lb BEEF;OVEN ROAST FZ
27 3/4 lb ONIONS DRY
25 lb BREAD FRENCH 12 OZ #59
1 c SHORTENING; 3LB
1 tb PEPPER BLACK 1 LB CN
1 tb SALT TABLE 5LB
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN
1. PREPARE FRIED ONIONS (RECIPE CARD NO. Q03600). SET ASIDE.
2. SLICE BEEF THIN ABOUT 16 SLICES PER POUND.
3. CUT SLICES LENGTHWISE TO FORM STRIPS.SET ASIDE FOR USE IN STEP 8 N 4. PREPARE NATURAL PAN GRAVY (RECIPE NO. 001800). KEEP HOT FOR USE IN STEP 8
5. SLICE BREAD LENGTHWISE SO THAT THE BOTTOM IS THICKER THAN THE TOP. SLICE LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS.
6. DIP 5 TO 6 BEEF STRIPS 2 3/4 OZ INTO HOT GRAVY. PLACE ON BOTTOM HALF OF BREAD.
7. TOP BEEF WITH 1/4 FRIED ONIONS.
8. POPUR GRAVY OVER ONIONS.
9. SERVE HOT.
NOTE: 1. IN STEP 2, 26 LB 8 OZ BEEF, OVEN ROAST WILL YIELD ABOUT 18 LB COOKED ROAST BEEF. ROAST MEAT ACCORDING TO RECIPE NO. L00500.
NOTE: 2. IN STEP 5, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD ABOUT 8 LB PEPPERS CUT INTO 1-INCH STRIPS.
NOTE: 3. IN STEP 7, 3 OZ SOUP AND GRAVY BASE, REHYDRATED WITH 3 QT WATER, MAY BE USED FOR THE NATURAL PAN GRAVY. SEE RECIPE NO. A01200.
NOTE: 4. IN STEP 8, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED. SLICE BREAD IN HALF LENGTHWISE, WITH BOTTOM THICKER THAN TOP.
Recipe Number: N02801
SERVING SIZE: 1 SANDWICH
1. PREPARE FRIED ONIONS (RECIPE CARD NO. Q03600). SET ASIDE.
2. SLICE BEEF THIN ABOUT 16 SLICES PER POUND.
3. CUT SLICES LENGTHWISE TO FORM STRIPS.SET ASIDE FOR USE IN STEP 8 N 4. PREPARE NATURAL PAN GRAVY (RECIPE NO. 001800). KEEP HOT FOR USE IN STEP 8
5. SLICE BREAD LENGTHWISE SO THAT THE BOTTOM IS THICKER THAN THE TOP. SLICE LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS.
6. DIP 5 TO 6 BEEF STRIPS 2 3/4 OZ INTO HOT GRAVY. PLACE ON BOTTOM HALF OF BREAD.
7. TOP BEEF WITH 1/4 FRIED ONIONS.
8. POPUR GRAVY OVER ONIONS.
9. SERVE HOT.
NOTE: 1. IN STEP 2, 26 LB 8 OZ BEEF, OVEN ROAST WILL YIELD ABOUT 18 LB COOKED ROAST BEEF. ROAST MEAT ACCORDING TO RECIPE NO. L00500.
NOTE: 2. IN STEP 5, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD ABOUT 8 LB PEPPERS CUT INTO 1-INCH STRIPS.
NOTE: 3. IN STEP 7, 3 OZ SOUP AND GRAVY BASE, REHYDRATED WITH 3 QT WATER, MAY BE USED FOR THE NATURAL PAN GRAVY. SEE RECIPE NO. A01200.
NOTE: 4. IN STEP 8, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED. SLICE BREAD IN HALF LENGTHWISE, WITH BOTTOM THICKER THAN TOP.
Recipe Number: N02801
SERVING SIZE: 1 SANDWICH