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Add a photoServings: 12
Ingredients
- 1 quart WATER
- 3 3/4 c. WATER, Cool
- 3 gal WATER, Warm
- 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
- 6 lb FLOUR GEN PURPOSE 10LB
- 10 ounce FLOUR GEN PURPOSE 10LB
- 3 563/1000 lb SHORTENING, 3LB
- 1/2 ounce PEPPER BLACK 1 LB CN
- 2 ounce SALT TABLE 5LB
- 3 ounce SALT TABLE 5LB
Directions
- PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN
- 1. DREDGE BEEF IN Mix OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.
- 2. BROWN BEEF AND ONIONS IN Warm SHORTENING Or possibly SALAD OIL.
- 3. Add in TOMATO JUICE AND WATER TO MEAT. COVER; SIMMER 1 HOUR 15 Min.
- 4. Add in CARROTS; COVER; SIMMER 10 Min.
- 5. Add in POTATOES, COVER; SIMMER 20 Min Or possibly Till VEGETABLES ARE TENDER.
- 6. COMBINE FLOUR AND WAER, Add in TO MEAT AND VEGETABLE Mix WHILE STIRRING SIMMER 5 Min Or possibly Till THICKENED, STIRRING CONSTANTLY.
- 7. PLACE ABOUT 15 LB 7 Ounce (7 1/4 Quart) Mix IN EACH PAN. KEEP Warm.
- 8. PREPARE 1/4 RECIPE FOR PIE CRUST, RECIPE NO. I00100 ROLL DOUGH INTO RECTANGULAR SHEET ABOUT 1/8 INCH THICK. CUT INTO 4 Pcs. TOP FILLING IN EACH PAN WITH 1 PIECE DOUGH. PEFORATE DOUGH IN 1/4 EQUAL SERVING SIZE PORTIO BAKE FOR 35-40 Min.
- NOTE:
- 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2-INCH Pcs MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE.
- NOTE:
- 2. IN STEP 1, 6 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED. SEE
- NOTE:
- 3. IN STEP 1, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB FINELY Minced ONIONS.
- NOTE:
- 4. IN STEP 2, 1 1/2-36 Ounce CN CANNED TOMATO JUICE CONCENTRATE AND 4 1/2 Quart WATER MAY BE USED. SEE RECIPE CARD A01300.
- NOTE:
- 5. IN STEP 3, 7 LB 5 Ounce FRESH CARROTS A.P. WILL YIELD 6 LB CARROT RINGS.
- NOTE:
- 6. IN STEP 4, 11 LB FRESH WHITE POTATOES A.P. WILL YIELD 9 LB POTATOES.
- NOTE:
- 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
- SERVING SIZE: 1 C. (8 1
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