Beef And Onion Sandwich
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Beef And Onion Sandwich
  Beef    Onion  
Last updated 6/12/2012 1:07:53 AM. Recipe ID 34104. Report a problem with this recipe.
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      Title: Beef and onion sandwich
 Categories: 
      Yield: 100 Servings
 
      1 qt WATER; BOILING
      2 qt DRIPPINGS; MEAT
     18 lb BEEF;OVEN ROAST FZ
 27 3/4 lb ONIONS DRY
     25 lb BREAD FRENCH 12 OZ #59
      1 c  SHORTENING; 3LB
      1 tb PEPPER BLACK 1 LB CN
      1 tb SALT TABLE 5LB
 
  PAN:  18 BY 24-INCH ROASTING PAN                  TEMPERATURE:  400
  F. OVEN
  
  1.  PREPARE FRIED ONIONS (RECIPE CARD NO. Q03600). SET ASIDE.
  
  2.  SLICE BEEF THIN ABOUT 16 SLICES PER POUND.
  
  3.  CUT SLICES LENGTHWISE TO FORM STRIPS.SET ASIDE FOR USE IN STEP 8
      N 4.  PREPARE NATURAL PAN GRAVY (RECIPE NO. 001800). KEEP HOT FOR
  USE IN STEP 8
  
  5.  SLICE BREAD LENGTHWISE SO THAT THE BOTTOM IS THICKER THAN THE TOP.
  SLICE LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS.
  
  6.  DIP 5 TO 6 BEEF STRIPS 2 3/4 OZ INTO HOT GRAVY.  PLACE ON BOTTOM
  HALF OF BREAD.
  
  7.  TOP BEEF WITH 1/4 FRIED ONIONS.
  
  8.  POPUR GRAVY OVER ONIONS.
  
  9.  SERVE HOT.
  
  NOTE:  1.  IN STEP 2, 26 LB 8 OZ BEEF, OVEN ROAST WILL YIELD ABOUT 18
  LB COOKED ROAST BEEF. ROAST MEAT ACCORDING TO RECIPE NO. L00500.
  
  NOTE:  2.  IN STEP 5, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD
  ABOUT 8 LB PEPPERS CUT INTO 1-INCH STRIPS.
  
  NOTE:  3.  IN STEP 7, 3 OZ SOUP AND GRAVY BASE, REHYDRATED WITH 3 QT
  WATER, MAY BE USED FOR THE NATURAL PAN GRAVY. SEE RECIPE NO. A01200.
  
  NOTE:  4.  IN STEP 8, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED. SLICE
  BREAD IN HALF LENGTHWISE, WITH BOTTOM THICKER THAN TOP.
  
  Recipe Number: N02801
  
  SERVING SIZE: 1 SANDWICH
  
  From the  (actually used today!).




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Recipe ID 34104 (Apr 03, 2005)

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