Italian pepper beef sandw

100 Servings

Ingredients

Quantity Ingredient
1 quart WATER; BOILING
2 quarts DRIPPINGS; MEAT
18 pounds BEEF;OVEN ROAST FZ
ounce GARLIC DEHY GRA
8 pounds PEPPER SWT GRN FRESH
200 slices BREAD FRENCH 12 OZ #59
1½ cup SALAD OIL; 1 GAL
1 tablespoon PEPPER BLACK 1 LB CN
ounce OREGANO GROUND
1 tablespoon SALT TABLE 5LB

Directions

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F.

OVE

1. SLICE BEEF THIN, ABOUT 16 SLICES PER POUND.

2. CUT SLICES LENGTHWISE TO FORM STRIPS.SET ASIDE FOR USE IN STEP 8.

3. POUR ¾ CUP SALAD OIL OR MELTED SHORTENING INTO EACH PAN. HEAT IN 400 F. OVEN 10 MINUTES.

4. ADD 5½ QT PEPPER STRIPS TO EACH PAN;STIR TO COAT WITH HOT OIL.

5. BAKE PEPPERS UNCOVERED 20 TO 25 MINUTES, STIRRING AFTER 10 MINUTES TO PREVENT BURNING.

6. PREPARE NATURAL PAN GRAVY (RECIPE NO. 001800). ADD GARLIC AND OREGANO.

SIMMER 10 MINUTES. KEEP HOT FOR USE IN STEP 8.

7. SLICE BRGEAD LENGTHWISE SO THAT BOTTOM IS THICKER THAN THE TOP.SLICE LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS.

8. DIP 5 TO 6 BEEF STRIPS (2 ¾ OZ)INTO HOT GRAVY. PLACE ON BOTTOM HALF OF BREAD.

9. TOP MEAT WITH 3 TO 4 BAKED PEPPER STRIPS.

10. POUR 1 TBSP HOT GRAVY OVER PEPPERS. COVER WITH TOP HALF OF BREAD.

11. SERVE HOT.

NOTE: 1. IN STEP 1, 26 LB 8 OZ BEEF, OVEN ROAST WILL YIELD ABOUT 18 LB COOKED ROAST BEEF. ROAST MEAT ACCORDING TO RECIPE NO. L00500.

NOTE: 2. IN STEP 4, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD ABOUT 8 LB PEPPERS CUT INTO 1-INCH STRIPS.

NOTE: 3. IN STEP 6, 3 OZ SOUP AND GRAVY BASE, BEEF, REHYDRATED WITH 3 QT WATER, MAY BE USED FOR THE NATURAL PAN GRAVY. SEE RECIPE NO. A01200.

NOTE: 4. IN STEP 6, ½ TSP ( 1 CLOVE) DRY GARLIC MAY BE USED.MINCE GARLIC.

NOTE: 5. IN STEP 7, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED. SLICE BREAD IN HALF LENGTHWISE, WITH BOTTOM THICKER THAN TOP.

Recipe Number: N02800

SERVING SIZE: 1 SANDWICH

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

Downloaded from Glen's MM Recipe Archive, .

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