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PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
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1.
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PLACE 15 LB BEEF IN EACH PAN.
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2.
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BROWN BEEF IN OWN JUICES ABOUT 45 Min, UNCOVERED.
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Don't DRAIN.
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3.
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TO EACH PAN Add in 2 LB (2 Quart) ONIONS, 1/2 TSP GARLIC, AND 1 TSP BLACK PEPPER.
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COOK Till ONIONS ARE TRANSPARENT (ABOUT 15 Min).
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Don't DRAIN.
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4.
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RECONSTITUTE SOUP AND GRAVY BASE WITH WATER.
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Add in CATSUP THYME AND BAY LEAVES.
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STIR WELL.
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POUR ABOUT 3 Quart SAUCE OVER BEEF IN EACH PAN.
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MIX WELL.
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COVER; BAKE 2 1/2 TO 3 Hrs Or possibly Till BEEF IS TENDER.
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SKIM OFF EXCESS FAT.
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5.
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COMBINE FLOUR AND WATER TO MAKE A SMOOTH Mix; STIR ABOUT 1 Quart INTO BEEF Mix IN EACH PAN Till WELL BLENDED.
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RETURN TO OVEN.
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COOK 10 Min Or possibly Till THICKENED.
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REMOVE BAY LEAVES.
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NOTE: 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 BEEF TO REMOVE EXCESS FAT AND GRISTLE.
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NOTE: 2.
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IN STEP 2, 4 LB 7 Ounce DRY ONIONS A.P.
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WILL YIELD 4 LB SLICED ONIONS
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NOTE: 3.
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IN STEP 2, 8 Ounce (2 2/3 C.) DEHYDRATED ONIONS MAY BE USED.
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SEE RECIPE NO.
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A-11.
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NOTE: 4.
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IN STEP 3, 1/4 C. (12 CLOVES) GARLIC, DRY, MAY BE USED.
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MINCE AND FRY WITH ONIONS.
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NOTE: 5.
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STEPS 2 THROUGH 4 MAY BE PREPARED IN A STEAM-JACKETED KETTLE, STOC POT, Or possibly TILTING FRY PAN.
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NOTE:
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6.
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OTHER SIZES AND TYPES OF PANS MAY BE USED.
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SEE RECIPE NO.
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NOTE:
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7.
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IN STEP 1, IF CONVECTIN OVEN IS USED, BROWN BEEF AT 300F.
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20 Minutes- UTES ON LOW FAN, CLOSED VENT.
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IN STEP 3, BAKE 2 Hrs Or possibly Till TENDER ON HIGH FAN, CLOSED VENT.
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IN STEP 4, COOK 5-10 Min Or possibly Till THICKENED.
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IN STEP 7, BAKE 15-20 Min Or possibly Till THOROUGHLY HEATED.
