Servings: 100 Portions (3 Pans)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 425 degrees F. Oven
30 lb. beef, boneless, ground
4-1/2 quart (6 lb) onions, dry, chopped
1-1/2 cups (8 oz) peppers, sweet, fresh, chopped
1-1/4 quart (1 lb) flour, wheat, pastry, sifted
1 quart (2 lb 4 oz) catsup, tomato
1 tablespoon chili powder
1-1/2 tablespoon 4 cloves) garlic, dry, minced (optional)
4 tablespoon (1 oz) mustard
2 tablespoon pepper, black
1/2 cup (5 oz) salt
1-3/4 gallon water, hot
3/4 One-Crust Pies recipe, prepared
Combine ground beef, onions and peppers in steam-jacketed kettle or roasting pan in oven. Cook until beef is well browned. Drain excess fat. Sprinkle flour over mixture.
Cook until flour begins to brown, stirring as needed. Combine catsup and seasonings; stir into meat mixture. Add water. Bring mixture to a boil, stirring constantly. Cook until mixture thickens. Pour an equal quantity of mixture into each pan. Prepare 3/4 the recipe for One-Crust Pies. Roll dough to ‘/8-inch thickness. Cover meat mixture in each pan with pie dough: crimp edges and prick top with a fork. Bake 15 minutes or until crust is browned.
NOTE:
45 lb beef, carcass, chilled A.P. will yield 30 lb beef, boneless.
1/2 Baking Powder Biscuit Recipe may be substituted for pie crust. Place about 35 biscuits on each pan.