beef pot pie w/ biscuit t

Categories
Yield
100 Servings
MeasureIngredient
1 quart WATER
3 gallons WATER; HOT
30 pounds BEEF DICED FZ
6 pounds CARROTS FRESH
12⅓ pounds JUICE TOMATO #3
9 pounds POTATOES FRENCH FZ
3 pounds ONIONS DRY
16 pounds BISCUIT MIX #10
10 ounces FLOUR GEN PURPOSE 10LB
½ ounce PEPPER BLACK 1 LB CN
2 ounces SALT TABLE 5LB

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN 1. DREDGE BEEF IN MIXTURE OF FLOUR, SALT AND PEPPER SHAKE OFF EXCESS.

2. BROWN BEEF AND ONIONS IN HOT SHORTING OR SALAD OIL.

3. ADD TOMATO JUICE AND WATER TO MEAT. COVER; SIMMER 1 HOUR 15 MINUTES.

4. ADD CARROTS; COVER; SIMMER 10 MINUTES.

5. ADD POTATOES, COVER; SIMMER 20 MINUTES OR UNTIL VEGETABLE ARE TENDER.

6. COMBINE FLOUR AND WATER, ADD TO MEAT AND VEGETABLE MIXTURE WHILE STIRRING

SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.

7. PLACE ABOUT 15 LB 7 OZ (7 ¼ QT) MIXTURE IN EACH PAN. KEEP HOT.

8. PREPARE ½ RECIPE FOR BAKING POWDER BISCUITS (RECIPE NO. D00101) PLACE 25 BISCUITS ON TOP; BAKE 15 MINUTES OR UNTIL BISCUITS ARE LIGHTLY BROWNED.

NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 ½-INCH PIECES

MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE.

NOTE: 2. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE

CARD A01100.

NOTE: 3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY CHOPPE

ONIONS.

NOTE: 4. IN STEP 2, 1 ½-36 OZ CN CANNED TOMATO JUICE CONCENTRATE AND 4 1/

QT WATER MAY BE USED. SEE RECIPE CARD A01300.

NOTE: 5. IN STEP 3, 7 LB 5 OZ FRESH CARROTS A.P. WILL YIELD 6 LB CARROT RINGS.

NOTE: 6. IN STEP 4, 11 LBS FRESH WHITE POTATOES A.P. WILL YIELD 9 LB POTATOES.

NOTE: 7. IN STEP 7, ½ RECIPE BAKING POWDER BISCUITS (RECIPE NO. D-1) MAY

BE USED.

NOTE: 8. IN STEP 7, MEAT MIXTURE MUST BE AT LEAST 180F. OR BOTTOM OF BISCUITS WILL BE UNDER BAKED.

NOTE: 9. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 400F. 10-15 MINUTES

OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT.

NOTE: 10. OTHER SIZES & TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L02100

SERVING SIZE: 1 CUP (8 1

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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