Beef And Tomato Gravy
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Beef And Tomato Gravy
  Beef    Gravy  
Last updated 6/12/2012 1:07:54 AM. Recipe ID 34130. Report a problem with this recipe.
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      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!).




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Recipe ID 34130 (Apr 03, 2005)

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