Roast Beef Hash L.Meat, Fish, and Poultry No.033
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|Yield: 100 Portions Each Portion: 1 1/4 Cups|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Stew | 24LB | | 1. Place an equal quantity of |
| | | | beef cubes in each pan. |
|--------------------|----------|----------|-----------------------------------|
|Onions | 6LB | 4.50 Qrt | 2. Saute onions, peppers, and |
|Peppers, Sweet | 6LB | 4.50 Qrt | garlic in shortening or salad |
|Garlic | 1OZ| 3.00 Tbsp| oil until tender. Stir |
|Shortening, Emulsifi| 2LB | 1.00 Qrt | frequently. Drain or skim off |
|ed | | | excess fat. |
| | | | 3. Add an equal quantity |
| | | | vegetable mixture to beef |
| | | | cubes in each pan. |
|--------------------|----------|----------|-----------------------------------|
|Potatoes, Peeled, Fr| 24LB | 4.50 Gal | 4. Carefully mix an equal |
|esh, Diced | | | quantity potatoes, salt, |
|Salt | 4OZ| 6.00 Tbsp| pepper, and monosodium |
|Pepper, Black, Groun| | 1.33 Tbsp| glutamate into each pan of |
|d | | | beef mixture. |
|Monosodium Glutamate| 2.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Stock, Beef or Chick| 4OZ| 0.50 Cup | 5. Reconstitute Soup and Gravy |
|en | | | Base with boiling water. Stir |
|Boiling Water | | 1.00 Gal | to mix well. |
|Catsup | 2LB 4OZ| 1.00 Qrt | 6. Add catsup to the hot stock. |
| | | | Blend well. |
| | | | 7. Pour 2 1/2 qt hot Soup and |
| | | | Gravy base mixture over beef |
| | | | in each pan. |
| | | | 8. Cover pans. Bake 45 minutes. |
| | | | Remove cover; continue baking |
| | | | for 15 minutes or until |
| | | | lightly browned. |
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NOTE: 1. In Step 1, 40 lb beef, pot roast A.P. will yield 24 lb
cooked beef. Cook according to instructions on Recipe No.
L-9.
2. In Step 1, 24lb (12-29 oz cn)canned beef chunks with natural
juices may be used for 40lb fresh boneless beef. Drain juices
Measure juice, substitute equal amounts of water in Step 5.
3. In Step 2, 12 oz (1 qt) dehydrated onions and 1 lb (3 qt)
dehydrated green peppers (See Recipe Card A-11) or 6 lb
(4 1/2 qt) frozen diced peppers may be used.
4. In Step 2, 6 lb 10 oz dry onions A.P. will yield 6 lb chop-
ped onions and 7 lb 5 oz fresh sweet peppers will yield
6 lb chopped peppers.
5. In Step 2, 2 1/4 tsp dehydrated garlic may be used. See
Recipe Card A-17.
6. In Step 4, 29 lb 8 oz fresh white potatoes A.P. will yield
24 lb peeled cooked potatoes.
7. In Step 4, 5 lb dehydrated sliced potatoes, cooked, drained
and chopped may be used.
8. In Step 6, 1 gal hot beef stock may be used for 4 oz Soup
and Gravy Base, beef, and 1 gal hot water. See Recipe Card
A-12.
9. Other sizes and types of pans may be used. See Recipe Card
A-25
VARIATION
1. HASH, ROAST BEEF (CANNED): Omit all ingredients in Steps 1
thru 8. Use 4-No.10 cn Hash, Roast Beef. Prepare according
to instructions on container. EACH PORTION: 4 oz
(BREAKFAST PORTION).