Beef brogul

Yield: 100 Servings

Measure Ingredient
1¼ gallon WATER; BOILING
3 quarts WATER; BOILING
3 quarts WATER; COLD
6 pounds BREAD CUBES
27 pounds BEEF;OVEN ROAST FZ
1½ pounds CHEESE GRATED 1LB
2½ pounds CELERY FRESH
3 9/16 pounds MUSHROOMS 16 OZ
1 pounds ONIONS DRY
2 pounds FLOUR GEN PURPOSE 10LB
3 ounces SOUP GRAVY BASE BEEF
4 pounds SOUP TOMATO VEG #2 1/2
3 ounces SHORTENING; 3LB
1 pounds SHORTENING; 3LB
1½ teaspoon PEPPER BLACK 1 LB CN
2 teaspoons POULTRY SEASONING GR.
2 tablespoons BASIL SWEET GROUND
3 tablespoons OREGANO GROUND
1 tablespoon THYME GROUND

PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F.

GRIDDLE

350 F. OVEN

:

1. SLICE BEEF INTO 4 OZ SLICES (¼ INCH THICK). SET ASIDE FOR USE IN STEP 5.

2. CHOP MUSHROOMS; SAUTE' WITH CELERY AND ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.

3. ADD GRATED PARMESAN CHEESE, CELERY AND ONIONS TO CUBED BREAD; TOSS LIGHTLY.

4. RECONSTITUTE SOUP AND GRAVY BASE. ADD POULTRY SEASONING AND PEPPER.

ADD TO BREAD MIXTURE; MIX LIGHTLY BUT THOROUGHLY. DO NOT OVERMIX.

5. PLACE ⅓ CUP (1-NO. 12 SCOOP) STUFFING IN THE CENTER OF EACH BEEF SLICE; ROLL TIGHTLY AROUND STUFFING.

6. DREDGE BEEF ROLLS IN FLOUR; GRILL ON WELL-GREASED GRIDDLE 3 TO 5 MINUTES OR UNTIL BROWNED ON ALL SIDES. PLACE EQUAL AMOUNT BEEF ROLLS IN EACH PAN.

7. COMBINE TOMATO SAUCE MIX, OREGANO, BASIL AND THYME. ADD WATER; MIX UNTIL SMOOTH. ADD WATER, STIRRING CONSTANTLY. COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL. SIMMER 1 MINUTE, STIRRING AS NECESSARY.

8. POUR EQUAL AMOUNT TOMATO SAUCE OVER BEEF ROLLS IN EACH PAN.

9. COVER. BAKE 1½ HOURS OR UNTIL TENDER AND HEATED THOROUGHLY.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 2, 3 LB 7 OZ FRESH CELERY A.P. WILL YIELD 2 LB 8 OZ CHOPPED CELERY AND 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.

2. IN STEP 2, 2 OZ (⅔ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

3. IN STEP 9, IF CONVECTION OVEN IS USED, BAKE AT 300F. 45 MINUTES OR UNTIL TENDER OR HEAT THOROUGHLY, ON HIGH FAN, CLOSED VENT.

Recipe Number: L04501

SERVING SIZE: 1 BEEF ROL

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

Downloaded from Glen's MM Recipe Archive, .

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