Onion and mushroom gravy

Yield: 100 Servings

Measure 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

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, .

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