Beef and Tomato Gravy L.Meat, Fish, and Poultry No.048
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|Yield: 100 Portions Each Portion: 2/3 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Onions | 1LB | 3.00 Cup | 1. Combine onions,peppers, |
|Peppers, Sweet | 8OZ| 1.50 Cup | pimientos, tomato paste, and |
|Pimiento | 14OZ| 1.75 Cup | water.Bring to a boil; reduce |
|Tomato Paste | 1LB 14OZ| 3.50 Cup | heat,simmer 15 minutes. |
|Cold Water | | 0.50 Gal | |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 6OZ| 0.75 Cup | 2. Combine shortening or salad |
|ed | | | oil, flour, salt, and |
|Flour, All Purpose | 6OZ| 1.50 Cup | monosodium glutamate; brown |
|Salt | 2OZ| 3.00 Tbsp| well over low heat.Add vege- |
|Monosodium Glutamate| | 2.00 Tbsp| tables, stirring to mix well. |
| | | | 3. Cook 15 minutes or until |
| | | | mixture is smooth and thick, |
| | | | stirring occasionally. |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Stew | 29LB 8OZ| | 4. Add beef;blend in carefully. |
| | | | Simmer 5 minutes or until |
| | | | thoroughly heated. |
| | | | Skim off excess fat. |
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NOTE: 1. In Step 1, 1lb 2 oz dry onions A.P., will yield 1 lb chopped
onions and 10 oz fresh sweet peppers A.P. will yield 8oz
chopped peppers.
2. In Step 1, 2 oz (2/3 cup) dehydrated onions and 1 1/2 oz
(1 1/4 cups) dehydrated green peppers or 8 oz (1 1/2 cups)
frozen diced green peppers may be used.
3. In Step 1, 1-36 oz cn canned tomato juice concentrate may
be used. See Recipe Card A-13.
4. In Step 1, 2-7 oz cn canned pimientos may be used.