Try this Braised Beef and Noodles recipe, or contribute your own.
Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. PLACE 15 LB BEEF IN EACH PAN. BROWN BEEF IN OWN JUICES ABOUT 40 MINUTES, UNCOVERED. DO NOT DRAIN. 2. TO EACH PAN ADD 2 LB (2 QT) ONIONS, 1/2 TSP GARLIC, AND 1 TSP BLACK PEPPER. COOK UNTIL ONIONS ARE TRASPARENT (ABOUT 15 MINUTES). DO NOT DRAIN. 3. RECONSTITUE SOUP AND GRAVY BASE WITH WATER. ADD CATSUP. STIR WELL. POUR ABOUT 3 QT SAUCE OVER BEEF IN EACH PAN. MIX WELL. COVER; BAKE 2 TO 2 1/2 HOURS OR UNTIL BEEF IS TENDER. SKIM OFF EXCESS FAT. 4. COMBINE FLOUR AND WATER TO MAKE A SMOOTH MIXTURE; STIR ABOUT 1 QT INTO BEEF MIXTURE IN EACH PAN UNTIL WELL BLENDED. RETURN TO OVEN. COOK 10 MINUTES OR UNTIL THICKENED. REMOVE BAY LEAVES. 5. ADD NOODLES TO SALTED BOILING WATER; REUTRN TO A BOIL; COOK 15 MINUTES OR UNTIL TENDER; DRAIN THOROUGHLY. 6. ADD AN EQUAL QUANTITY OF COOKED NOODLES (APPROXIMATELY 1 1/2 GAL) TO EACH PAN. STIR WELL. 7. BAKE 20 MINUTES, COVERED, OR UNTIL THOROUGHLY HEATED. NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2 INCH PIECES MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE. NOTE: 2. IN STEP 2, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB OR 1 QT SLICED ONIONS. NOTE: 3. IN STEP 2, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 4. IN STEP 3, 1/4 CUP (12 CLOVES) GARLIC, DRY, MAY BE USED. MINCE AND FRY WITH ONIONS. NOTE: 5. STEPS 2 THROUGH 4 MAY BE PREPARED IN A STEAM-JACKETED KETTLE, STOCK POT, OR TILTING FRY PAN. NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. NOTE: 7. IN STEP 1, IF CONVECTION OVEN IS USED, BROWN BEEF AT 300F. 20 MINUTES ON LOW FAN, CLOSED VENT. IN STEP 4, COOK 5-10 MINUTES OR UNTIL THICKENED. IN STEP 7, BAKE 15-20 MINUTES OR UNTIL THOROUGHLY HEATED. Recipe Number: L01700 SERVING SIZE: 1 1/4 CUPS From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (258g) | ||
Recipe Makes: 100 Servings | ||
|
||
Calories: 59 | ||
Calories from Fat: 3 (5%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 17.1mg | 1 % | |
Potassium 153.8mg | 4 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 11.1g | ||
Protein 1.8g | 3 % | |
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: 59
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.