Recipe - Beef Brogul

1 One fourth ga WATER; BOILING
3 qt WATER; BOILING
3 qt WATER; COLD
6 pound BREAD CUBES
27 pound BEEF;OVEN ROAST FZ
1 One half pound CHEESE GRATED 1LB
2 One half pound CELERY FRESH
3 9/16 pound MUSHROOMS 16 OZ
1 pound ONIONS DRY
2 pound FLOUR GEN PURPOSE 10LB
3 ounce SOUP GRAVY BASE BEEF
4 pound SOUP TOMATO VEG #2 1/2
3 ounce SHORTENING; 3LB
1 pound SHORTENING; 3LB
1 One half teaspoon PEPPER BLACK 1 LB CN
2 teaspoon POULTRY SEASONING GR.
2 tablespoon BASIL SWEET GROUND
3 tablespoon OREGANO GROUND
1 tablespoon THYME GROUND

PAN: 12 BY 20 BY 4INCH STEAM TABLE PAN TEMPERATURE: 350 F.
GRIDDLE
350 F. OVEN
:

1. SLICE BEEF INTO 4 OZ SLICES (One fourth INCH THICK). SET ASIDE FOR USE IN
STEP 5.

2. CHOP MUSHROOMS; SAUTE' WITH CELERY AND ONIONS IN SHORTENING OR SALAD
OIL UNTIL TENDER.

3. ADD GRATED PARMESAN CHEESE, CELERY AND ONIONS TO CUBED BREAD; TOSS
LIGHTLY.

4. RECONSTITUTE SOUP AND GRAVY BASE. ADD POULTRY SEASONING AND PEPPER.
ADD TO BREAD MIXTURE; MIX LIGHTLY BUT THOROUGHLY. DO NOT OVERMIX.

5. PLACE 1/3 CUP (1NO. 12 SCOOP) STUFFING IN THE CENTER OF EACH BEEF
SLICE; ROLL TIGHTLY AROUND STUFFING.

6. DREDGE BEEF ROLLS IN FLOUR; GRILL ON WELLGREASED GRIDDLE 3 TO 5
MINUTES OR UNTIL BROWNED ON ALL SIDES. PLACE EQUAL AMOUNT BEEF ROLLS
IN EACH PAN.

7. COMBINE TOMATO SAUCE MIX, OREGANO, BASIL AND THYME. ADD WATER; MIX
UNTIL SMOOTH. ADD WATER, STIRRING CONSTANTLY. COOK AT MEDIUM HEAT
UNTIL SAUCE COMES TO A BOIL. SIMMER 1 MINUTE, STIRRING AS NECESSARY.

8. POUR EQUAL AMOUNT TOMATO SAUCE OVER BEEF ROLLS IN EACH PAN.

9. COVER. BAKE 1 One half HOURS OR UNTIL TENDER AND HEATED THOROUGHLY.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 2, 3 LB 7 OZ FRESH CELERY A.P. WILL YIELD 2 LB 8 OZ
CHOPPED CELERY AND 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.

2. IN STEP 2, 2 OZ (2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A11.

3. IN STEP 9, IF CONVECTION OVEN IS USED, BAKE AT 300F. 45 MINUTES OR
UNTIL TENDER OR HEAT THOROUGHLY, ON HIGH FAN, CLOSED VENT.

Recipe Number: L04501

SERVING SIZE: 1 BEEF ROL

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