Title: Beef and Tomato Gravy
Categories:
Yield: 100 Servings

1 ga WATER
36 1/4 lb -
4 7/8 lb TOMATO PASTE #2 1/2
1 3/4 lb PIMENTOS 7 OZ
1 2/3 lb ONIONS DRY
13 oz PEPPER SWT GRN FRESH
13/16 lb FLOUR GEN PURPOSE 10LB
10 oz SHORTENING; 3LB

1. COMBINE SHORTENING OR SALAD OIL WITH FLOUR IN STEAM-JACKETED KETTLE
OR STOCK POT. COOK 10 MINUTES.

2. COMBINE ONIONS, PEPPERS, PIMENTOS, TOMATO PASTE AND WATER. ADD TO
ROUX WHILE STIRRING. COOK 10 MINUTES OR UNTIL MIXTUE HAS THICKENED AND
VEGETABLES ARE TENDER.

3. ADD BEEF TO MIXTURE STIRRING CAREFULLY. HEAT TO SERVING TEMPERATURE.
SKIM OFF EXCESS FAT.

NOTE: 1. IN STEP 2, 1 LB 14 OZ DRY ONIONS A.P. WILL YIELD 1 LB 11 OZ
CHOPPED ONIONS AND 1 LB FRESH SWEET PEPPERS A.P. WILL YIELD 13 OZ CHOPPED
PEPPERS.

NOTE: 2. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 2 OZ (1 1/2 CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 13 OZ (2 1/2 CUPS)
FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE: 3. IN STEP 2, 2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.

NOTE: 4. IN STEP 2, 4-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 5. IF DESIRED, SERVE OVER RICE OR EGG NOODLES.

NOTE: 6. TWO NO. 8 SCOOPS MAY BE USED FOR EACH PORTION. SEE RECIPE NO.
A-4.

Recipe Number: L04800

SERVING SIZE: 2/3 CUP

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.