Servings: 100 Portions (2 Pans)
Portions: 1 Pattie plus 1/2 cup Sauce
Pan Size: 18 by 24-inch roasting Pan
Temperature: 300 degrees F. Oven
3-1/2 cups (1 lb) carrots, fresh, diced
1-1/2 quart (2 lb) celery, fresh, diced
2-1/4 quart (3 lb) onions, dry, chopped
3 3/4 cups (1 lb 4 oz) peppers, sweet, fresh, chopped
variable (to cover) water
4-1/2 cups (2 lb) shortening, melted
2-3/4 quart (2 lb 8 oz) flour, wheat, pastry, sifted
2 cups (1 lb or 2/3-No. 2-1/2 can) soup and gravy base, beef
2 tablespoon pepper, black
3-1/2 gallon water, boiling
2-1/4 quart (3 lb or 3-16 oz can) mushrooms, canned, drained
100 beef patties, Grilled Beef Burger recipe, prepared and cooked
Add vegetables to water; bring to a boil. Reduce heat and simmer 15 minutes. Drain and set aside. Combine shortening and flour; brown well over low heat, stirring constantly.
Add soup base and pepper to water. Stir until dissolved. Gradually add to flour mixture; bring to a boil. Reduce heat; simmer 10 minutes or until thick and smooth, stirring constantly. Add vegetables and mushrooms. Place 50 patties on end in each pan. Pour 2 gallon sauce over patties in each pan. Bake 30 minutes.