Minced Beef L.Meat, Fish, and Poultry No.036
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|Yield: 100 Portions Each Portion: 1 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Hamburg | 30LB | | 1. Cook beef in its own fat with |
|Onions | 3LB | 2.25 Qrt | onions until beef loses its |
| | | | pink color, stirring to break |
| | | | apart. Drain or skim off |
| | | | excess fat. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 2LB 4OZ| 2.24 Qrt | 2. Sprinkle flour over beef; |
| | | | continue cooking until flour |
| | | | is absorbed. |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Crushed | 19LB 2OZ| 2.25 Gal | 3. Add tomatoes, mace or nutmeg, |
|Mace | 1OZ| 0.25 Cup | salt, pepper, and water. |
|Salt | 2OZ| 3.00 Tbsp| Stir to mix well. |
|Pepper, Black, Groun| | 2.00 Tbsp| Simmer 10 to 15 minutes. |
|d | | | |
|Cold Water | | 0.50 Gal | |
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NOTE: 1. In Step 1, 3 lb 5 oz dry onions A.P. will yield 3 lb chopped
onions.
2. In Step 1, 6 oz (2 cups) dehydrated onions may be used.
See Recipe Card A-11.