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Рецепт Beef Pot Pie With Biscuit Topping
by Global Cookbook

Beef Pot Pie With Biscuit Topping
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  Порций: 12

Ингредиенты

  • 1 quart WATER
  • 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
  • 16 lb BISCUIT MIX #10
  • 10 ounce FLOUR GEN PURPOSE 10LB
  • 1/2 ounce PEPPER BLACK 1 LB CN
  • 2 ounce SALT TABLE 5LB

Инструкции

  1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN
  2. DREDGE BEEF IN Mix OF FLOUR, SALT AND PEPPER SHAKE OFF EXCESS.
  3. BROWN BEEF AND ONIONS IN Warm SHORTING Or possibly SALAD OIL.
  4. Add in TOMATO JUICE AND WATER TO MEAT. COVER; SIMMER 1 HOUR 15 Min.
  5. Add in CARROTS; COVER; SIMMER 10 Min.
  6. Add in POTATOES, COVER; SIMMER 20 Min Or possibly Till VEGETABLE ARE TENDER.
  7. COMBINE FLOUR AND WATER, Add in TO MEAT AND VEGETABLE Mix WHILE STIRRING SIMMER 5 Min Or possibly Till THICKENED, STIRRING CONSTANTLY.
  8. PLACE ABOUT 15 LB 7 Ounce (7 1/4 Quart) Mix IN EACH PAN. KEEP Warm.
  9. PREPARE 1/2 RECIPE FOR BAKING Pwdr BISCUITS (RECIPE NO. D00101)
  10. PLACE 25 BISCUITS ON TOP; BAKE 15 Min Or possibly Till BISCUITS ARE LIGHTLY BROWNED.
  11. 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.
  12. NOTE: 2. IN STEP 1, 6 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED. SEE
  13. NOTE: 3. IN STEP 1, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB FINELY CHOPPE ONIONS.
  14. NOTE: 4. IN STEP 2, 1 1/2-36 Ounce CN CANNED TOMATO JUICE CONCENTRATE AND 4 1/ Quart WATER MAY BE USED. SEE RECIPE CARD A01300.
  15. NOTE: 5. IN STEP 3, 7 LB 5 Ounce FRESH CARROTS A.P. WILL YIELD 6 LB CARROT RINGS.
  16. NOTE: 6. IN STEP 4, 11 LBS FRESH WHITE POTATOES A.P. WILL YIELD 9 LB POTATOES.
  17. NOTE: 7. IN STEP 7, 1/2 RECIPE BAKING Pwdr BISCUITS (RECIPE NO. D-1) MAY BE USED.
  18. NOTE: 8. IN STEP 7, MEAT Mix MUST BE AT LEAST 180F. Or possibly BOTTOM OF BISCUITS WILL BE UNDER BAKED.
  19. NOTE: 9. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 400F. 10-15 Min Or possibly Till LIGHTLY BROWNED ON LOW FAN, OPEN VENT.
  20. NOTE:
  21. OTHER SIZES & TYPES OF PANS MAY BE USED. SEE RECIPE NO.
  22. SERVING SIZE: 1 C. (8 1