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Title: Stuffed Beef Rolls Categories: Yield: 100 Servings 3 qt WATER; BOILING 6 1/4 qt WATER 6 lb BREAD CUBES 2 1/2 c DRIPPINGS; MEAT 27 lb BEEF;OVEN ROAST FZ 2 1/2 lb CELERY FRESH 1 lb ONIONS DRY 1 1/4 lb FLOUR GEN PURPOSE 10LB 2 lb FLOUR GEN PURPOSE 10LB 1 c SOUP GRAVY BASE BEEF 3 oz SOUP GRAVY BASE BEEF 1 lb SHORTENING; 3LB 3 oz SHORTENING; 3LB 1 ts PEPPER BLACK 1 LB CN 1 1/2 ts PEPPER BLACK 1 LB CN 2 ts POULTRY SEASONING GR. PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F. GRIDDLE 350 F. OVEN : 1. SLICE BEEF INTO 4 OZ SLICES (1/4 INCH THICK). SET ASIDE FOR USE IN STEP 5. 2. SAUTE' CELERY AND ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER. 3. ADD CELERY AND ONIONS TO CUBED BREAD; TOSS LIGHTLY. 4. RECONSTITUTE SOUP AND GRAVY BASE. ADD POULTRY SEASONING AND PEPPER. ADD TO BREAD MIXTURE; MIX LIGHTLY BUT THOROUGHLY. DO NOT OVERMIX. 5. PLACE 1/4 CUP (1-NO. 16 SCOOP) STUFFING IN THE CENTER OF EACH BEEF SLICE; ROLL TIGHTLY AROUND STUFFING. 6. DREDGE BEEF ROLLS IN FLOUR; GRILL ON WELL-GREASED GRIDDLE 3 TO 5 MINUTES OR UNTIL BROWNED ON ALL SIDES. PLACE EQUAL AMOUNT BEEF ROLLS IN EACH PAN. 7. PREPARE 1 RECIPE BROWN GRAVY (RECIPE NO. O-16. 8. POUR AN EQUAL AMOUNT GRAVY OVER BEEF ROLLS IN EACH PAN. 9. COVER. BAKE 1 1/2 HOURS OR UNTIL TENDER AND HEATED THOROUGHLY. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 2, 3 LB 7 OZ FRESH CELERY A.P. WILL YIELD 2 LB 8 OZ CHOPPED CELERY AND 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. NOTE: 2. IN STEP 2, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. NOTE: 3. IN STEP 7, 1 RECIPE BROWN GRAVY (BROWN GRAVY MIX) (RECIPE NO. O-16-1) MAY BE USED. NOTE: 4. IN STEP 9, IF CONVECTION OVEN IS USED, BAKE AT 300F. 45 MINUTES OR UNTIL TENDER OR HEATED THOROUGHLY, ON HIGH FAN, CLOSED VENT. Recipe Number: L04500 SERVING SIZE: 1 BEEF ROL From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |