Braised Beef And Noodles
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Braised Beef And Noodles
  Beef    Noodles  
Last updated 6/12/2012 1:09:56 AM. Recipe ID 37039. Report a problem with this recipe.
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      Title: Braised beef and noodles
 Categories: 
      Yield: 100 Servings
 
      7 ga WATER; BOILING
  1 3/4 ga WATER; BOILING
      2 qt WATER; COLD
     30 lb BEEF DICED FZ
      1 tb GARLIC DEHY GRA
      4 lb ONIONS DRY
      7 lb NOODLE EGGS 5LB
  1 1/4 lb FLOUR GEN PURPOSE 10LB
      8 oz SOUP GRAVY BASE BEEF
  1 1/3 tb PEPPER BLACK 1 LB CN
  1 1/2 lb CATSUP TOMATO#10
      5    BAY LEAVES
      2 tb THYME GROUND
  1 1/2 oz SALT TABLE 5LB
 
  PAN:  18 BY 24-INCH ROASTING PAN               TEMPERATURE:  350 F.
  OVEN
  
  1.  PLACE 15 LB BEEF IN EACH PAN. BROWN BEEF IN OWN JUICES ABOUT 40
  MINUTES, UNCOVERED. DO NOT DRAIN.
  
  2.  TO EACH PAN ADD 2 LB (2 QT) ONIONS, 1/2 TSP GARLIC, AND 1 TSP
  BLACK PEPPER. COOK UNTIL ONIONS ARE TRASPARENT (ABOUT 15 MINUTES). DO
  NOT DRAIN.
  
  3.  RECONSTITUE SOUP AND GRAVY BASE WITH WATER. ADD CATSUP. STIR
  WELL. POUR ABOUT 3 QT SAUCE OVER BEEF IN EACH PAN. MIX WELL. COVER;
  BAKE 2 TO 2 1/2 HOURS OR UNTIL BEEF IS TENDER.  SKIM OFF EXCESS FAT.
  
  4.  COMBINE FLOUR AND WATER TO MAKE A SMOOTH MIXTURE; STIR ABOUT 1 QT
  INTO BEEF MIXTURE IN EACH PAN UNTIL WELL BLENDED. RETURN  TO OVEN.
  COOK 10 MINUTES OR UNTIL THICKENED.  REMOVE BAY LEAVES.
  
  5.  ADD NOODLES TO SALTED BOILING WATER; REUTRN TO A BOIL; COOK 15
  MINUTES OR UNTIL TENDER; DRAIN THOROUGHLY.
  
  6.  ADD AN EQUAL QUANTITY OF COOKED NOODLES (APPROXIMATELY 1 1/2 GAL)
  TO EACH PAN. STIR WELL.
  
  7.  BAKE 20 MINUTES, COVERED, OR UNTIL THOROUGHLY HEATED.
  
  NOTE:  1.  IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2 INCH
  PIECES MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.
  
  NOTE:  2.  IN STEP 2, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB OR 1
  QT SLICED ONIONS.
  
  NOTE:  3.  IN STEP 2, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE
  USED. SEE RECIPE NO. A01100.
  
  NOTE:  4.  IN STEP 3, 1/4 CUP (12 CLOVES)   GARLIC, DRY, MAY BE USED.
  MINCE AND FRY WITH ONIONS.
  
  NOTE:  5.  STEPS 2 THROUGH 4 MAY BE PREPARED IN A STEAM-JACKETED
  KETTLE, STOCK POT, OR TILTING FRY PAN.
  
  NOTE:  6.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
  A02500.
  
  NOTE:  7.  IN STEP 1, IF CONVECTION OVEN IS USED, BROWN BEEF AT 300F.
  20 MINUTES ON LOW FAN, CLOSED VENT.  IN STEP 4, COOK 5-10 MINUTES OR
  UNTIL THICKENED.  IN STEP 7, BAKE 15-20 MINUTES OR UNTIL THOROUGHLY
  HEATED.
  
  Recipe Number: L01700
  
  SERVING SIZE: 1 1/4 CUPS
  
  From the  (actually used today!).




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Recipe ID 37039 (Apr 03, 2005)

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