Try this Beef Pot Pie W/ Biscuit T recipe, or contribute your own.
Suggest a better descriptionPAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN 1. DREDGE BEEF IN MIXTURE OF FLOUR, SALT AND PEPPER SHAKE OFF EXCESS. 2. BROWN BEEF AND ONIONS IN HOT SHORTING OR SALAD OIL. 3. ADD TOMATO JUICE AND WATER TO MEAT. COVER; SIMMER 1 HOUR 15 MINUTES. 4. ADD CARROTS; COVER; SIMMER 10 MINUTES. 5. ADD POTATOES, COVER; SIMMER 20 MINUTES OR UNTIL VEGETABLE ARE TENDER. 6. COMBINE FLOUR AND WATER, ADD TO MEAT AND VEGETABLE MIXTURE WHILE STIRRING SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY. 7. PLACE ABOUT 15 LB 7 OZ (7 1/4 QT) MIXTURE IN EACH PAN. KEEP HOT. 8. PREPARE 1/2 RECIPE FOR BAKING POWDER BISCUITS (RECIPE NO. D00101) PLACE 25 BISCUITS ON TOP; BAKE 15 MINUTES OR UNTIL BISCUITS ARE LIGHTLY BROWNED. NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2-INCH PIECES MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE. NOTE: 2. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY CHOPPE ONIONS. NOTE: 4. IN STEP 2, 1 1/2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE AND 4 1/ QT WATER MAY BE USED. SEE RECIPE CARD A01300. NOTE: 5. IN STEP 3, 7 LB 5 OZ FRESH CARROTS A.P. WILL YIELD 6 LB CARROT RINGS. NOTE: 6. IN STEP 4, 11 LBS FRESH WHITE POTATOES A.P. WILL YIELD 9 LB POTATOES. NOTE: 7. IN STEP 7, 1/2 RECIPE BAKING POWDER BISCUITS (RECIPE NO. D-1) MAY BE USED. NOTE: 8. IN STEP 7, MEAT MIXTURE MUST BE AT LEAST 180F. OR BOTTOM OF BISCUITS WILL BE UNDER BAKED. NOTE: 9. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 400F. 10-15 MINUTES OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT. NOTE: 10. OTHER SIZES & TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: L02100 SERVING SIZE: 1 CUP (8 1 From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (399g) | ||
Recipe Makes: 100 Servings | ||
|
||
Calories: 121 | ||
Calories from Fat: 21 (17%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.4g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 182.5mg | 6 % | |
Potassium 411.9mg | 11 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 19.9g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 121
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.