Servings: 100 Portions (2 Pans)
Portions: 1-1/4 Cups Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
30 lb. beef , diced, thawed
2 quart (2 lb) flour, wheat, general purpose, sifted
3 tablespoon (2 oz) salt
1 tablespoon pepper, black
1 quart (2 lb) shortening, melted
4 quart (4 lb) onions, dry sliced
4 teaspoon (4 cloves) garlic, dry, minced
1-3/4 cups (12 oz or 1/2-No 2-1/2 can) soup and gravy base, beef
3 gallon water, boiling
2 cups (1 lb) catsup, tomato
3 tablespoon (2 oz) salt
2 tablespoon pepper, black
6 lb noodles
6 gallon water, boiling
1/4 cup (2-1/2 oz) salt
Dredge beef in a mixture of flour, 3 tablespoon salt, and 1 tablespoon pepper; shake off excess.
Brown beef in hot shortening. Add onions and garlic; cook until onions are light yellow.
Drain excess fat. Place an equal quantity of mixture into each pan. Set aside.
Reconstitute Soup and Gravy base with 3 gallon boiling water. Add catsup, 3 tablespoon salt, and 2 tablespoon pepper; stir well. Pour about 6 quart sauce over meat in each pan. Cover. Bake 2 hours or until meat is tender.
Add 1/4 cup salt and 6 lb noodles to 6 gallon boiling water. Bring back to boil and cook about 15 minutes until tender. Drain. Add half to each pan of meat mixture. Stir well.
Bake for an additional 20 minutes or until thoroughly heated.
NOTE:
30 lb beef, boneless, pot roast, diced in 1 to 1 1/2-inch pieces may be used; trim beef to remove excess fat and gristle.
May be prepared in steam-jacketed kettle or tilting fry pan except boiling the noodles.