Recipe - Beef And Tomato Gravy

1 ga WATER
36 One fourth pound
4 7/8 pound TOMATO PASTE #2 1/2
1 Three fourths pound PIMENTOS 7 OZ
1 2/3 pound ONIONS DRY
13 ounce PEPPER SWT GRN FRESH
13/16 pound FLOUR GEN PURPOSE 10LB
10 ounce SHORTENING; 3LB

1. COMBINE SHORTENING OR SALAD OIL WITH FLOUR IN STEAMJACKETED KETTLE
OR STOCK POT. COOK 10 MINUTES.

2. COMBINE ONIONS, PEPPERS, PIMENTOS, TOMATO PASTE AND WATER. ADD TO
ROUX WHILE STIRRING. COOK 10 MINUTES OR UNTIL MIXTUE HAS THICKENED AND
VEGETABLES ARE TENDER.

3. ADD BEEF TO MIXTURE STIRRING CAREFULLY. HEAT TO SERVING TEMPERATURE.
SKIM OFF EXCESS FAT.

NOTE: 1. IN STEP 2, 1 LB 14 OZ DRY ONIONS A.P. WILL YIELD 1 LB 11 OZ
CHOPPED ONIONS AND 1 LB FRESH SWEET PEPPERS A.P. WILL YIELD 13 OZ CHOPPED
PEPPERS.

NOTE: 2. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 2 OZ (1 One half CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A11) OR 13 OZ (2 One half CUPS)
FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE: 3. IN STEP 2, 236 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.

NOTE: 4. IN STEP 2, 47 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 5. IF DESIRED, SERVE OVER RICE OR EGG NOODLES.

NOTE: 6. TWO NO. 8 SCOOPS MAY BE USED FOR EACH PORTION. SEE RECIPE NO.
A4.

Recipe Number: L04800

SERVING SIZE: 2/3 CUP

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