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, partailly thawed
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 gallons (6 lb) bread, day old, cubed
3 quarts beef stock
1-1/2 tablespoons (1 oz) salt
2 teaspoons poultry seasoning, ground
1-1/2 teaspoons pepper, black
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. Sauté celery and onions in butter or margarine until tender. Add 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 Brown Gravy recipe. Pour an equal quantity of gravy over beef rolls in each pan. Bake 1-1/2 hours or until tender.
NOTE:
3 lb 7 oz fresh celery A.P. will yield 2 lb 8 oz chopped celery and 1 lb 2 oz dry onions A.P. will yield 1 lb chopped onions.
3 oz Soup and Gravy base, beef may be used. Omit salt when combining beef stock and beef base; season to taste.