Servings: 100 Portions (4 Pans)
Portions: 1 Beef Roll plus 1/4 Cup Gravy
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
1-1/2 gallons (8 lb or 8 lb 14 oz A.P.) onions, dry, finely chopped
3-3/4 quart (5 lb) bacon, raw, diced
12-1/2 cups (5 lb) dill pickles, diced
1 cup (8 oz) mustard, prepared
2 quarts (2 lb) flour, general purpose, sifted
1 tablespoon salt
2 cups (1 lb) shortening, melted, or salad oil
2-1/4 gallons Brown Gravy recipe, cooked
Slice beef into 4 ounce slices (1/4 inch thick). Set aside. Make stuffing by combining onions, diced bacon, diced dill pickles. Mix well. Brush each beef slice with mustard. Place 1-2/3 tablespoon stuffing on 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 Brown Gravy recipe. Pour an equal quantity of gravy over beef rolls in each pan. Bake 1-1/2 hours or until tender.