Recipe - Braised Beef And Noodles

7 ga WATER; BOILING
1 Three fourths ga WATER; BOILING
2 qt WATER; COLD
30 pound BEEF DICED FZ
1 tablespoon GARLIC DEHY GRA
4 pound ONIONS DRY
7 pound NOODLE EGGS 5LB
1 One fourth pound FLOUR GEN PURPOSE 10LB
8 ounce SOUP GRAVY BASE BEEF
1 1/3 tablespoon PEPPER BLACK 1 LB CN
1 One half pound CATSUP TOMATO#10
5 BAY LEAVES
2 tablespoon THYME GROUND
1 One half ounce SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. PLACE 15 LB BEEF IN EACH PAN. BROWN BEEF IN OWN JUICES ABOUT 40
MINUTES,
UNCOVERED. DO NOT DRAIN.

2. TO EACH PAN ADD 2 LB (2 QT) ONIONS, One half TSP GARLIC, AND 1 TSP BLACK
PEPPER. COOK UNTIL ONIONS ARE TRASPARENT (ABOUT 15 MINUTES). DO NOT DRAIN.

3. RECONSTITUE SOUP AND GRAVY BASE WITH WATER. ADD CATSUP. STIR WELL. POUR
ABOUT 3 QT SAUCE OVER BEEF IN EACH PAN. MIX WELL. COVER; BAKE 2 TO 2 1/2
HOURS OR UNTIL BEEF IS TENDER. SKIM OFF EXCESS FAT.

4. COMBINE FLOUR AND WATER TO MAKE A SMOOTH MIXTURE; STIR ABOUT 1 QT INTO
BEEF MIXTURE IN EACH PAN UNTIL WELL BLENDED. RETURN TO OVEN. COOK 10
MINUTES OR UNTIL THICKENED. REMOVE BAY LEAVES.

5. ADD NOODLES TO SALTED BOILING WATER; REUTRN TO A BOIL; COOK 15 MINUTES
OR UNTIL TENDER; DRAIN THOROUGHLY.

6. ADD AN EQUAL QUANTITY OF COOKED NOODLES (APPROXIMATELY 1 One half GAL) TO
EACH PAN. STIR WELL.

7. BAKE 20 MINUTES, COVERED, OR UNTIL THOROUGHLY HEATED.

NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 One half INCH
PIECES MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.

NOTE: 2. IN STEP 2, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB OR 1 QT
SLICED ONIONS.

NOTE: 3. IN STEP 2, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.

NOTE: 4. IN STEP 3, One fourth CUP (12 CLOVES) GARLIC, DRY, MAY BE USED. MINCE
AND FRY WITH ONIONS.

NOTE: 5. STEPS 2 THROUGH 4 MAY BE PREPARED IN A STEAMJACKETED KETTLE,
STOCK POT, OR TILTING FRY PAN.

NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.

NOTE: 7. IN STEP 1, IF CONVECTION OVEN IS USED, BROWN BEEF AT 300F. 20
MINUTES ON LOW FAN, CLOSED VENT. IN STEP 4, COOK 510 MINUTES OR UNTIL
THICKENED. IN STEP 7, BAKE 1520 MINUTES OR UNTIL THOROUGHLY HEATED.

Recipe Number: L01700

SERVING SIZE: 1 One fourth CUPS

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