Barbecued beef sandwich

Yield: 100 Servings

Measure Ingredient
3 quarts WATER
29 pounds BEEF GROUND FZ
3⅞ pounds TOMATO PASTE #2 1/2
1¾ pounds ONIONS DRY
1 pounds PEPPER SWT GRN FRESH
100 BREAD SNDWICH 22OZ #51
1 pounds SUGAR; BROWN, 2 LB
1 teaspoon PEPPER BLACK 1 LB CN
½ ounce CHILI POWDER
4 ounces WORCESTERSHIRE SAUCE
1 cup VINEGAR CIDER

1. COOK GROUND IN ITS OWN FAT IN STEAM JACKETED KETTLE OR ROASTING PAN UNTIL BEEF LOSES ITS PINK COLOR , STIRRING TO BREAK APART. DRAIN OFF EXCESS FAT. SET ASIDE TO BE USED IN STEP #2.

1A. COMBINE ONIONS, PEPPERS, TOMATO PAST, CHILI POWDER, PEPPER, BROWN SUGAR,

VINEGAR, WORCESTERSHIRE SAUCE AND WATER. BRING TO A BOIL; REDUCE HEAT; SIMMER

15 MINUTES. STIR OCCASIONALLY.

2. ADD BEEF; COMBINE GENTLY; SIMMER 5 MINUTES OR UNTIL THOROUGHLY HEATED.

3. SPLIT BUNS.

4. PLACE ½ CUP (1-NO. B LADLE) MIXTURE ON BOTTOM HALF BUN. TOP WITH OTHER

HALF BUN.

5. SERVE HOT ON SPLIT BUNS.

NOTE: 1. IN STEP 1, 1 LB 15 OZ DRY ONIONS A.P. WILL YIELD 1 LB 12 OZ CHOPPED

ONIONS AND 1 LB 4 OZ SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.

NOTE: 2. IN STEP 1, 3½ OZ (1 CUP PLUS 3 TBSP) DEHYDRATED ONIONS AND 3 OZ

(2 ¼ CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11000) OR 3 OZ (2 ¼

CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE: 3. IN STEP 1, 2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED

FOR TOMATO PASTE.

NOTE: 4. IN STEP 3, ½ RECIPE SANDWICH BUNS, RECIPE NO. D-G-6(1)-3 MAY BE

USED.

NOTE: 5. IN STEP 3, BUNS MAY BE TOASTED.

Recipe Number: N02400

SERVING SIZE: ½ CUP PL

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

Downloaded from Glen's MM Recipe Archive, .

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