Stuffed Beef Rolls L.Meat, Fish, and Poultry No.045 -------------------------------------------------------------------------------- |Yield: 100 Portions Each Portion: 1 Beef Roll plus 1/4 Cup Gravy| |------------------------------------------------------------------------------| |Pan Size: 12 by 20 by 2 1/2 in Steam Pan Temp.: 350 'F. Griddle; 350 'F. Oven| |------------------------------------------------------------------------------| | Ingredients | Weights | Measures | Method | |--------------------|----------|----------|-----------------------------------| |Beef, Rounds, Whole | 25LB | | 1. Slice beef into 4 oz slices | | | | | (1/4 inch thick). Set aside | | | | | for use in Step 5. | |--------------------|----------|----------|-----------------------------------| |Celery | 2LB 8OZ| 7.50 Cup | 2. Saute celery and onions in | |Onions | 1LB | 3.00 Cup | butter or margine until tender | |Margarine | 1LB | 2.00 Cup | | |--------------------|----------|----------|-----------------------------------| |Croutons | 6LB | 3.00 Gal | 3. Add celery and onions to cubed | | | | | bread; toss lightly. | |--------------------|----------|----------|-----------------------------------| |Stock, Beef or Chick| | 3.00 Qrt | 4. Combine stock, salt, poultry | |en | | | seasoning, and pepper. Add to | |Salt | 1OZ| 1.50 Tbsp| bread mixture; mix lightly but | |Poultry Seasoning | | 2.00 Tspn| thoroughly; avoid overmixing. | |Pepper, Black, Groun| | 1.50 Tspn| | |d | | | | |--------------------|----------|----------|-----------------------------------| |Flour, All Purpose | 2LB | 2.00 Qrt | 5. Place 1 2/3 tbsp stuffing in | |Salt | | 1.00 Tbsp| the center of each beef slice; | |Shortening, Emulsifi| 1LB | 2.00 Cup | roll tightly around stuffing. | |ed | | | 6. Dredge beef rolls in mixture | | | | | of flour and salt; fry in | | | | | shallow fat until browned on | | | | | all sides. Place an equal | | | | | amount of rolls in each pan. | |--------------------|----------|----------|-----------------------------------| |Natural Pan Gravy | | 2.25 Gal | 7. Prepare Brown Gravy, Recipe | | | | | No.O-16. | | | | | 8. Pour an equal quantity of | | | | | gravy over beef rolls in each | | | | | pan. | | | | | 9. Bake 1 1/2 hours or until | | | | | tender. | --------------------------------------------------------------------------------