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Рецепт Stuffed Beef Rolls

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0 голосов | 1975 визитов
Порций: 12

Ингредиенты

Инструкции

  1. PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F. GRIDDLE 350 F. OVEN
  2. 1. SLICE BEEF INTO 4 Ounce SLICES (1/4 INCH THICK). SET ASIDE FOR USE IN STEP 5.
  3. 2. Saute/fry' CELERY AND ONIONS IN SHORTENING Or possibly SALAD OIL Till TENDER.
  4. 3. Add in CELERY AND ONIONS TO CUBED BREAD; TOSS LIGHTLY.
  5. 4. RECONSTITUTE SOUP AND GRAVY BASE. Add in POULTRY SEASONING AND PEPPER. Add in TO BREAD Mix; MIX LIGHTLY BUT THOROUGHLY. Don't OVERMIX.
  6. 5. PLACE 1/4 C. (1-NO. 16 SCOOP) STUFFING IN THE CENTER OF EACH BEEF SLICE; ROLL TIGHTLY AROUND STUFFING.
  7. 6. DREDGE BEEF ROLLS IN FLOUR; GRILL ON WELL-GREASED GRIDDLE 3 TO 5 Min Or possibly Till BROWNED ON ALL SIDES. PLACE EQUAL AMOUNT BEEF ROLLS IN EACH PAN.
  8. 7. PREPARE 1 RECIPE BROWN GRAVY (RECIPE NO. O-16.
  9. 8. POUR AN EQUAL AMOUNT GRAVY OVER BEEF ROLLS IN EACH PAN.
  10. 9. COVER. BAKE 1 1/2 Hrs Or possibly Till TENDER AND HEATED THOROUGHLY.
  11. **ALL NOTES ARE PER 100 PORTIONS.
  12. NOTE:
  13. 1. IN STEP 2, 3 LB 7 Ounce FRESH CELERY A.P. WILL YIELD 2 LB 8 Ounce Minced CELERY AND 1 LB 2 Ounce DRY ONIONS A.P. WILL YIELD 1 LB Minced ONIONS.
  14. NOTE:
  15. 2. IN STEP 2, 2 Ounce (2/3 C.) DEHYDRATED ONIONS MAY BE USED.
  16. NOTE:
  17. 3. IN STEP 7, 1 RECIPE BROWN GRAVY (BROWN GRAVY MIX) (RECIPE NO. O-16-1) MAY BE USED.
  18. NOTE:
  19. 4. IN STEP 9, IF CONVECTION OVEN IS USED, BAKE AT 300F. 45 Min Or possibly Till TENDER Or possibly HEATED THOROUGHLY, ON HIGH FAN, CLOSED VENT.
  20. SERVING SIZE: 1 BEEF ROL
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