Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. PLACE 15 LB BEEF IN EACH PAN.

2. BROWN BEEF IN OWN JUICES ABOUT 45 MINUTES, UNCOVERED. DO NOT DRAIN.

3. TO EACH PAN ADD 2 LB (2 QT) ONIONS, 1/2 TSP GARLIC, AND 1 TSP BLACK PEPPER. COOK UNTIL ONIONS ARE TRANSPARENT (ABOUT 15 MINUTES).

DO NOT DRAIN.

4. RECONSTITUTE SOUP AND GRAVY BASE WITH WATER. ADD CATSUP THYME AND BAY LEAVES. STIR WELL. POUR ABOUT 3 QT SAUCE OVER BEEF IN EACH PAN. MIX WELL. COVER; BAKE 2 1/2 TO 3 HOURS OR UNTIL BEEF IS TENDER.

SKIM OFF EXCESS FAT.

5. COMBINE FLOUR AND WATER TO MAKE A SMOOTH MIXTURE; STIR ABOUT 1 QT INTO BEEF MIXTURE IN EACH PAN UNTIL WELL BLENDED. RETURN TO OVEN.

COOK 10 MINUTES OR UNTIL THICKENED. REMOVE BAY LEAVES.

NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2 INCH PIECES MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.

NOTE: 2. IN STEP 2, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB SLICED ONIONS

NOTE: 3. IN STEP 2, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

NOTE: 4. IN STEP 3, 1/4 CUP (12 CLOVES) GARLIC, DRY, MAY BE USED.

MINCE AND FRY WITH ONIONS.

NOTE: 5. STEPS 2 THROUGH 4 MAY BE PREPARED IN A STEAM-JACKETED KETTLE, STOC POT, OR TILTING FRY PAN.

NOTE:

6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

NOTE:

7. IN STEP 1, IF CONVECTIN OVEN IS USED, BROWN BEEF AT 300F. 20 MIN- UTES ON LOW FAN, CLOSED VENT. IN STEP 3, BAKE 2 HOURS OR UNTIL TENDER ON HIGH FAN, CLOSED VENT. IN STEP 4, COOK 5-10 MINUTES OR UNTIL THICKENED. IN STEP 7, BAKE 15-20 MINUTES OR UNTIL THOROUGHLY HEATED.

SERVING SIZE: 3/4 CUP

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.