Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 20 pounds | BEEF GROUND FZ |
| 19⅛ pounds | TOMATOES # 10 CAN |
| 2 pounds | ONIONS DRY |
| 1⅞ pounds | FLOUR GEN PURPOSE 10LB |
| 2 teaspoons | PEPPER BLACK 1 LB CN |
| 2 tablespoons | MACE GROUND |
| 2 tablespoons | SALT TABLE 5LB |
1. COOK BEEF WITH ONIONS IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.
2. SPRINKLE FLOUR OVER BEEF; CONTINUE COOKING UNTIL FLOUR IS ABSORBED.
3. ADD TOMATOES, MACE OR NUTMEG, SALT AND PEPPER. STIR TO MIX WELL.
SIMMER 10 TO 15 MINUTES.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.
2. IN STEP 1, 4 OZ (1⅓ CUPS) DEHYDRATED ONIONS MAY BE USED.
3. ONE-NO. 6 SCOOP MAY BE USED.
4. IN STEP 3, MINCED BEEF MAY BE SERVED OVER TOAST, BISCUITS, RICE OR PASTA.
Recipe Number: L03600
SERVING SIZE: ⅔ CUP (5
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .