Beef pot pie with pie cru

100 Servings

Ingredients

Quantity Ingredient
1 quart WATER
3¾ cup WATER; COLD
3 gallons WATER; HOT
30 pounds BEEF DICED FZ
6 pounds CARROTS FRESH
12⅓ pounds JUICE TOMATO #3
9 pounds POTATOES FRENCH FZ
3 pounds ONIONS DRY
6 pounds FLOUR GEN PURPOSE 10LB
10 ounces FLOUR GEN PURPOSE 10LB
3 9/16 pounds SHORTENING; 3LB
½ ounce PEPPER BLACK 1 LB CN
2 ounces SALT TABLE 5LB
3 ounces SALT TABLE 5LB

Directions

PAN: 12 BY 20 BY 2½-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 SHORTENING 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 VEGETABLES ARE TENDER.

6. COMBINE FLOUR AND WAER, ADD TO MEAT AND VEGETABLE MIXTURE WHILE STIRRING

SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.

7. PLACE ABOUT 15 LB 7 OZ (7 ¼ QT) MIXTURE IN EACH PAN. KEEP HOT.

8. PREPARE ¼ RECIPE FOR PIE CRUST, RECIPE NO. I00100 ROLL DOUGH INTO RECTANGULAR SHEET ABOUT ⅛ INCH THICK. CUT INTO 4 PIECES. TOP FILLING IN EACH PAN WITH 1 PIECE DOUGH. PEFORATE DOUGH IN ¼ EQUAL SERVING SIZE PORTIO

BAKE FOR 35-40 MINUTES.

NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 ½-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 CHOPPED ONIONS.

NOTE: 4. IN STEP 2, 1 ½-36 OZ CN CANNED TOMATO JUICE CONCENTRATE AND 4 ½ 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 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 A02500.

Recipe Number: L02101

SERVING SIZE: 1 CUP (8 1

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Related recipes