Servings: 100 Portions (2 Pans)
Portions: 1-1/4 Cups Each
24 lb. beef, cooked, cut into 3/4-inch cubes
4-1/2 quart (6 lb) onions, dry, chopped
4-1/2 quart (6 lb) peppers, sweet, fresh, chopped
3 tablespoon (9 cloves) garlic, dry, minced
1 quart (2 lb) shortening, melted
4-1/2 gallon (24 lb) potatoes, white, fresh, cooked, diced
4 teaspoon pepper, black
6 tablespoon salt
1/2 cup (4 oz) soup and gravy base, beef
1 gallon water, boiling
1 quart catsup
Sauté onions, peppers, and garlic in shortening until light yellow. Stir frequently.
Drain or skim off excess fat. Add mixture to beef cubes. Stir to mix well. Carefully mix potatoes, pepper, and salt, with beef mixture. Put 3-1/4 gallon of beef mixture into each greased pan. Reconstitute soup and gravy base with boiling water. Stir to mix well. Add catsup to the hot stock. Blend well. Pour 2-1/2 quart hot soup and gravy base mixture over each pan of roast beef. Cover pans. Bake for 45 minutes. Remove cover and continue baking for 15 minutes or until lightly browned.
NOTE:
40 lb boneless beef A.P. will yield 24 lb cooked beef.
24 lb (13-29 oz can) canned beef chunks with natural juices may be substituted for 40 lb fresh boneless beef. Drain off natural juices. Measure juice and substitute for equal amount of water.
29 lb 8 oz fresh white potatoes A.P. will yield 24 lb peeled, cooked potatoes.
1 gallon hot beef stock may be substituted for 4 oz Soup and Gravy base, beef, and 1 gallon hot water.