[Update my dinner status], I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F. GRIDDLE 350 F. OVEN : 1. SLICE BEEF INTO 4 OZ SLICES (1/4 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 1/3 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 1 1/2 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 (2/3 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 (actually used today!). Downloaded from G Internet, G Internet.
