Beef brogul
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .