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PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN
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1.
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DREDGE BEEF IN Mix OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.
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2.
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BROWN BEEF AND ONIONS IN Warm SHORTENING Or possibly SALAD OIL.
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3.
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Add in TOMATO JUICE AND WATER TO MEAT.
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COVER; SIMMER 1 HOUR 15 Min.
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4.
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Add in CARROTS; COVER; SIMMER 10 Min.
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5.
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Add in POTATOES, COVER; SIMMER 20 Min Or possibly Till VEGETABLES ARE TENDER.
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6.
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COMBINE FLOUR AND WAER, Add in TO MEAT AND VEGETABLE Mix WHILE STIRRING SIMMER 5 Min Or possibly Till THICKENED, STIRRING CONSTANTLY.
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7.
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PLACE ABOUT 15 LB 7 Ounce (7 1/4 Quart) Mix IN EACH PAN.
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KEEP Warm.
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8.
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PREPARE 1/4 RECIPE FOR PIE CRUST, RECIPE NO.
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I00100 ROLL DOUGH INTO RECTANGULAR SHEET ABOUT 1/8 INCH THICK.
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CUT INTO 4 Pcs.
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TOP FILLING IN EACH PAN WITH 1 PIECE DOUGH.
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PEFORATE DOUGH IN 1/4 EQUAL SERVING SIZE PORTIO BAKE FOR 35-40 Min.
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NOTE:
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1.
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IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2-INCH Pcs MAY BE USED.
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TRIM TO REMOVE EXCESS FAT AND GRISTLE.
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NOTE:
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2.
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IN STEP 1, 6 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED.
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SEE
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NOTE:
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3.
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IN STEP 1, 3 LB 5 Ounce DRY ONIONS A.P.
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WILL YIELD 3 LB FINELY Minced ONIONS.
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NOTE:
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4.
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IN STEP 2, 1 1/2-36 Ounce CN CANNED TOMATO JUICE CONCENTRATE AND 4 1/2 Quart WATER MAY BE USED.
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SEE RECIPE CARD A01300.
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NOTE:
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5.
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IN STEP 3, 7 LB 5 Ounce FRESH CARROTS A.P.
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WILL YIELD 6 LB CARROT RINGS.
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NOTE:
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6.
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IN STEP 4, 11 LB FRESH WHITE POTATOES A.P.
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WILL YIELD 9 LB POTATOES.
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NOTE:
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7.
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OTHER SIZES AND TYPES OF PANS MAY BE USED.
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SEE RECIPE CARD
