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
- 10 1/2 qt WATER; WARM
- 18 lb BEEF GROUND FZ
- 2 13/16 lb MILK; DRY NON-FAT L HEAT
- 1 tb PEPPER BLACK 1 LB CN
- 3 c ONIONS DRY
- 1 7/8 lb FLOUR GEN PURPOSE 10LB
- 4 2/3 tb SALT TABLE 5LB
Preparation
1. COOK BEEF IN ITS OWN FAT IN STEAM-JACKETED KETTLE OR ROASTING PAN UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. ADD ONIONS; SAUTE 3 MINUTES. 2. ADD FLOUR, SALT, AND PEPPER TO BEEF. MIX THOROUGHLY; COOK ABOUT 5 MINUTES UNTIL FLOUR IS ABSORBED. 3. RECONSTITUTE MILK. ADD TO MIXTURE. 4. HEAT TO A SIMMER, STIRRING FREQUENTLY. COOK UNTIL THICKENED. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. ALTERNATE METHOD OF PREPARATION: FOLLOW STEP 1. IN STEP 2, COMBINE FLOUR WITH 1 QT (2 LB) DRAINED FAT, BUTTER OR MARGARINE; COOK 5 MINUTES. IN STEP 3, HEAT RECONSTITUTED MILK; ADD TO FLOUR MIXTURE; COOK UNTIL THICKENED. ADD BROWNED BEEF TO SAUCE. HEAT TO SERVING TEMPERATURE. NOTE: 2. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB DICED ONIONS. NOTE: 3. IN STEP 1, 2 1/2 OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 4. FOR 1/2 CUP PORTION (4 OUNCES), USE: 14 LB BEEF PATTIE MIX, BULK OR GROUND BEEF, 12 OZ (2 1/4 CUPS) DRY ONIONS (14 1/3 OZ A.P.), 2 1/4 OZ (3 1/3 TBSP) SALT, 2 1/4 TSP BLACK PEPPER, 1 LB 5 OZ (7 1/2 CUPS) NONFAT DRY MILK AND 7 7/8 QT WATER. Recipe Number: L03000 SERVING SIZE: 2/3 CUP From the (actually used today!). Downloaded from G Internet, G Internet.
