Servings: 100 Portions (4 Pans)
Portions: 1 Beef Roll plus 1/4 Cup Sauce
Pan Size: 12 by 2 1/2-inch Steam Table Pan
Temperature: 350 degrees F. Griddle; 350 degrees F. Oven
100 slices (25 lb) beef, oven roast, partially thawed
1 quart (2 lb or 2-jumbo can) mushrooms, canned, drained, chopped
7 1/2 cups (2 lb 8 oz) celery, fresh, chopped
3 cups (1 lb) onions, dry, chopped
2 cups (1 lb) butter or margarine, melted
3 quart (1 lb 8 oz or 1 1/2-1 lb co) Parmesan cheese, grated
3 gallon (6 lb) bread, day old, cubed
3 quart beef stock
1-1/2 tablespoon (1 oz) salt
2 teaspoon poultry seasoning, ground
1-1/2 teaspoon pepper, black
2 quart (2 lb) flour, general purpose, sifted
1 tablespoon salt
2 cups (1 lb) shortening, melted, or salad oil
1-1/2 recipe Tomato Basil Sauce recipe, cooked
Slice beef into 4 oz slices (1/4 inch thick). Set aside. Sauté mushrooms, celery and onions in butter or margarine until tender. Add grated cheese, celery and onions to cubed bread; toss lightly. Combine stock, 1-1/2 tablespoon salt, poultry seasoning, and pepper. Add to bread mixture; mix lightly but thoroughly; avoid overmixing. Place 1 2/3 tablespoon stuffing in the center of each beef slice; roll tightly around stuffing. Dredge beef rolls in mixture of flour and 1 tablespoon salt; fry in shallow fat until browned on all sides. Place an equal quantity of beef rolls in each pan.
Prepare 1-1/2 Tomato Basil Sauce recipe. Pour an equal quantity of sauce over beef rolls in each pan. Bake 1-1/2 hours or until tender.