Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 7 gallons | WATER; BOILING |
| 1¾ gallon | WATER; BOILING |
| 2 quarts | WATER; COLD |
| 30 pounds | BEEF DICED FZ |
| 1 tablespoon | GARLIC DEHY GRA |
| 4 pounds | ONIONS DRY |
| 7 pounds | NOODLE EGGS 5LB |
| 1¼ pounds | FLOUR GEN PURPOSE 10LB |
| 8 ounces | SOUP GRAVY BASE BEEF |
| 1⅓ tablespoon | PEPPER BLACK 1 LB CN |
| 1½ pounds | CATSUP TOMATO#10 |
| 5 \N | BAY LEAVES |
| 2 tablespoons | THYME GROUND |
| 1½ ounce | SALT TABLE 5LB |
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. PLACE 15 LB BEEF IN EACH PAN. BROWN BEEF IN OWN JUICES ABOUT 40 MINUTES,
UNCOVERED. DO NOT DRAIN.
2. TO EACH PAN ADD 2 LB (2 QT) ONIONS, ½ TSP GARLIC, AND 1 TSP BLACK PEPPER. COOK UNTIL ONIONS ARE TRASPARENT (ABOUT 15 MINUTES). DO NOT DRAIN.
3. RECONSTITUE SOUP AND GRAVY BASE WITH WATER. ADD CATSUP. STIR WELL. POUR ABOUT 3 QT SAUCE OVER BEEF IN EACH PAN. MIX WELL. COVER; BAKE 2 TO 2½ HOURS OR UNTIL BEEF IS TENDER. SKIM OFF EXCESS FAT.
4. COMBINE FLOUR AND WATER TO MAKE A SMOOTH MIXTURE; STIR ABOUT 1 QT INTO BEEF MIXTURE IN EACH PAN UNTIL WELL BLENDED. RETURN TO OVEN. COOK 10 MINUTES OR UNTIL THICKENED. REMOVE BAY LEAVES.
5. ADD NOODLES TO SALTED BOILING WATER; REUTRN TO A BOIL; COOK 15 MINUTES OR UNTIL TENDER; DRAIN THOROUGHLY.
6. ADD AN EQUAL QUANTITY OF COOKED NOODLES (APPROXIMATELY 1 ½ GAL) TO EACH PAN. STIR WELL.
7. BAKE 20 MINUTES, COVERED, OR UNTIL THOROUGHLY HEATED.
NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 ½ INCH PIECES MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.
NOTE: 2. IN STEP 2, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB OR 1 QT SLICED ONIONS.
NOTE: 3. IN STEP 2, 8 OZ (2 ⅔ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.
NOTE: 4. IN STEP 3, ¼ CUP (12 CLOVES) GARLIC, DRY, MAY BE USED. MINCE AND FRY WITH ONIONS.
NOTE: 5. STEPS 2 THROUGH 4 MAY BE PREPARED IN A STEAM-JACKETED KETTLE, STOCK POT, OR TILTING FRY PAN.
NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
NOTE: 7. IN STEP 1, IF CONVECTION OVEN IS USED, BROWN BEEF AT 300F. 20 MINUTES ON LOW FAN, CLOSED VENT. IN STEP 4, COOK 5-10 MINUTES OR UNTIL THICKENED. IN STEP 7, BAKE 15-20 MINUTES OR UNTIL THOROUGHLY HEATED.
Recipe Number: L01700
SERVING SIZE: 1 ¼ CUPS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .