1 qt WATER
3 ga WATER; HOT
30 lb BEEF DICED FZ
6 lb CARROTS FRESH
12 1/3 lb JUICE TOMATO #3
9 lb POTATOES FRENCH FZ
3 lb ONIONS DRY
16 lb BISCUIT MIX #10
10 oz FLOUR GEN PURPOSE 10LB
1/2 oz PEPPER BLACK 1 LB CN
2 oz SALT TABLE 5LB
PAN: 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 Army
Yields
100 Servings