Hash, roast beef (bf chun

100 Servings

Ingredients

Quantity Ingredient
1 gallon WATER; BOILING
2¼ teaspoon GARLIC DEHY GRA
24 pounds POTATOES FRENCH FZ
6 pounds ONIONS DRY
6 pounds PEPPER SWT GRN FRESH
4 ounces SOUP GRAVY BASE BEEF
2 pounds SHORTENING; 3LB
1⅓ tablespoon PEPPER BLACK 1 LB CN
1 quart CATSUP TOMATO#10
4 ounces SALT TABLE 5LB

Directions

24 lb -

PAN: 18 BY 24" ROASTING PAN TEMPERATURE: 350F.

OVEN

1. DRAIN BEEF CHUNKS. PLACE AN EQUAL QUANTITY OF BEEF CUBES IN EACH PAN.

2. SAUTE' ONIONS, PEPPERS AND GARLIC IN SHORTENING OF SALAD OIL UNTIL TENDER

STIR FREQUENTLY. DRAIN OR SKIM OFF EXCESS FAT.

3. ADD AN EQUAL QUANTITY VEGETABLE MIXTURE TO BEEF CUBES IN EACH PAN.

4. CAREFULLY MIX AN EQUAL QUANTITY POTATOES, SALT AND PEPPER INTO EACH PAN OF BEEF MIXTURE.

5. RECONSTITUTE SOUP & GRAVY BASE WITH BOILING WATER. STIR TO MIX WELL.

6. ADD CATSUP TO HOT STOCK. BLEND WELL.

7. POUR 2½ QT HOT SOUP & GRAVY BASE MIXTURE OVER BEEF IN EACH PAN.

8. COVER PAN. BAKE 45 MINUTES. REMOVE COVER; CONTINUE BAKING 15 MINUTES OR

UNTIL LIGHTLY BROWNED.

:

NOTE: 1. IN STEP 1, 40 LB BEEF, POT ROAST A.P. WILL YIELD 24 LB COOKED BEEF

COOK ACCORDING TO INSTRUCTIONS ON RECIPE NO. L-10.

2. IN STEP 2, 12 OZ (1 QT) DEHYDRATED ONIONS AND 1 LB (3 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 6 LB (4 ½ QT) FROZEN DICE

PEPPERS MAY BE USED.

3. IN STEP 2, 6 LB 10 OZ DRY ONIONS A.P. WILL YIELD 6 LB CHOPPED ONIONS AND 7 LB 5 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 6 LB CHOPPED PEPPERS

4. IN STEP 2, 1 OZ (3 TBSP-9 CLOVES) DRY GARLIC MAY BE USED. MINCE AND FRY WITH ONIONS AND PEPPERS.

5. IN STEP 4, 29 LB 8 OZ FRESH WHITE POTATOES A.P. WILL YEILD 24 LB PEELED COOKED POTATOES.

6. IN STEP 4, 5 LB DEHYDRATED SLICED POTATOES, COOKED, DRAINED, AND CHOPPED OR 5 LB DEHYDRATED DICE POTATOES, COOKED AND DRAINED MAY BE USED.

7. IN STEP 5, 1 GAL HOT BEEF STOCK MAY BE USED FOR 4 OZ SOUP & GRAVY BASE, BEEF AND 1 GAL HOT WATER. SEE RECIPE NO. A-12.

8. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25 Recipe Number: L03302

SERVING SIZE: 1 ¼ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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