Onion and mushroom gravy
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6¼ | quart | WATER |
| 14 | ounces | MUSHROOMS 16 OZ |
| 1½ | pounds | ONIONS DRY |
| 1¼ | pounds | FLOUR GEN PURPOSE 10LB |
| 6 | ounces | SOUP GRAVY BASE BEEF |
| 6 | ounces | SHORTENING; 3LB |
| 1¼ | pounds | SHORTENING; 3LB |
| ½ | teaspoon | PEPPER BLACK 1 LB CN |
Directions
PAN: 18 BY 24-INCH ROASTING PAN :
1. SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. SCRAPE AND USE BROWN PARTICLES REMAINING IN PAN.
2. COOK AT LOW HEAT ON TOP OF RANGE, IN A STEAM-JACKETED KETTLE OR IN 375 F. OVEN 30 MINUTES UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING.
3. RECONSTITUTE SOUP AND GRAVY BASE. ADD STOCK TO ROUX, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY. 4. ADD PEPPER.
:
NOTE: 1. IN STEP 3, SAUTE' 14 OZ (½-JUMBO OR 1-8Z CN, 1½ CUPS) CANNED MUSHROOMS, DRAINED, AND 1 LB 8 OZ (4 ½ CUPS) THINLY SLICED, DRY ONIONS (1 LB 11 OZ A.P.) IN 6 OZ (¾ CUP) MELTED SHORTENING OR SALAD OIL UNTIL MUSHROOMS AND ONIONS ARE TENDER. ADD MUSHROOMS AND ONIONS TO THICKENED GRAVY.
NOTE: 2. ONE A LADLE MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: O01610
SERVING SIZE: ¼ CUP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .