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Add a photoПорций: 12
Ингредиенты
- 3 quart WATER, BOILING
- 6 1/4 quart WATER
- 6 lb BREAD CUBES
- 2 1/2 c. DRIPPINGS, MEAT
- 27 lb BEEF,OVEN ROAST FZ
- 2 1/2 lb CELERY FRESH
- 1 lb ONIONS DRY
- 1 1/4 lb FLOUR GEN PURPOSE 10LB
- 2 lb FLOUR GEN PURPOSE 10LB
- 1 c. SOUP GRAVY BASE BEEF
- 3 ounce SOUP GRAVY BASE BEEF
- 1 lb SHORTENING, 3LB
- 3 ounce SHORTENING, 3LB
- 1 tsp PEPPER BLACK 1 LB CN
- 1 1/2 tsp PEPPER BLACK 1 LB CN
- 2 tsp POULTRY SEASONING GR.
Инструкции
- PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F. GRIDDLE 350 F. OVEN
- 1. SLICE BEEF INTO 4 Ounce SLICES (1/4 INCH THICK). SET ASIDE FOR USE IN STEP 5.
- 2. Saute/fry' CELERY AND ONIONS IN SHORTENING Or possibly SALAD OIL Till TENDER.
- 3. Add in CELERY AND ONIONS TO CUBED BREAD; TOSS LIGHTLY.
- 4. RECONSTITUTE SOUP AND GRAVY BASE. Add in POULTRY SEASONING AND PEPPER. Add in TO BREAD Mix; MIX LIGHTLY BUT THOROUGHLY. Don't OVERMIX.
- 5. PLACE 1/4 C. (1-NO. 16 SCOOP) STUFFING IN THE CENTER OF EACH BEEF SLICE; ROLL TIGHTLY AROUND STUFFING.
- 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.
- 7. PREPARE 1 RECIPE BROWN GRAVY (RECIPE NO. O-16.
- 8. POUR AN EQUAL AMOUNT GRAVY OVER BEEF ROLLS IN EACH PAN.
- 9. COVER. BAKE 1 1/2 Hrs Or possibly Till TENDER AND HEATED THOROUGHLY.
- **ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 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.
- NOTE:
- 2. IN STEP 2, 2 Ounce (2/3 C.) DEHYDRATED ONIONS MAY BE USED.
- NOTE:
- 3. IN STEP 7, 1 RECIPE BROWN GRAVY (BROWN GRAVY MIX) (RECIPE NO. O-16-1) MAY BE USED.
- NOTE:
- 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.
- SERVING SIZE: 1 BEEF ROL
