Recipe - Beef Balls Stroganoff

5 One half cup WATER; WARM
2 ga WATER; BOILING
4 pound BREAD CUBES
1 One half pound DRIPPINGS & FAT
30 pound BEEF GROUND FZ
10 EGGS SHELL
3 pound SOUR CREAM 12 OZ
5 ounce MILK; DRY NONFAT L HEAT
Three fourths teaspoon GARLIC DEHY GRA
5 One fourth pound MUSHROOMS 16 OZ
1 pound ONIONS DRY
1 1/8 pound FLOUR GEN PURPOSE 10LB
8 ounce SOUP GRAVY BASE BEEF
4 ounce SHORTENING; 3LB
3 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon PEPPER RED GROUND
1 1/3 tablespoon THYME GROUND
4 ounce SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 400 F.
OVEN
300 F. OVEN
:

1. RECONSTITUTE MILK.

2. POUR MILK OVER BREAD; LET STAND 5 MINUTES. SET ASIDE FOR USE IN STEP
4.

3. SAUTE GARLIC AND ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.

4. COMBINE BREAD MIXTURE, SAUTEED ONIONS AND GARLIC WITH BEEF, EGGS, BLACK
AND RED PEPPER, SALT, PARSLEY AND THYME.

5. SHAPE INTO BEFF BALLS WEIGHING ABOUT 2 OZ EACH (1NO. 16 SCOOP);
PLACE AN EQUAL NUMBER IN EACH PAN.

6. BAKE IN 400 F. OVEN 30 MINUTES OR UNTIL BROWNED ON ALL SIDES; DRAIN OR
SKIM OFF EXCESS FAT FROM DRIPPINGS; USE IN STEP 7.

7. ADD FAT TO FLOUR, BROWN LIGHTLY AT LOW HEAT.

8. RECONSTITUTE SOUP AND GRAVY BASE WITH WATER; ADD GRADUALLY TO BROWNED
FLOUR MIXTURE STIRRING CONSTANTLY. SIMMER TO 10 TO 15 MINUTES OR UNTIL
THICKENED.

9. ADD MUSHROOMS AND SOUR CREAM TO GRAVY; MIX WELL.

10. POUR One half GAL GRAVY OVER BEEF BALLS IN EACH PAN.

11. HEAT IN 300 F. OVEN FOR 30 MINUTES. DO NOT BOIL.
:

NOTE: 1. IN STEP 3, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB DRY CHOPPED
ONIONS.

NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.

NOTE: 3. IN STEP 3, 1 TBSP (3 CLOVES) DRY GARLIC MAY BE USED. MINCE;
FRY WITH ONIONS.

NOTE: 4. IN STEP 9, 68 Z CN CANNED MUSHROOMS MAY BE USED.

NOTE: 5. IN STEP 9, SOUR CREAM SAUCE MIX MAY BE USED. MIX ACCORDING TO
DIRECTIONS ON CONTAINER.

NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A25.

Recipe Number: L02700

SERVING SIZE: 3 MEATBALL

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.