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

1. PLACE 15 LB BEEF IN EACH PAN. BROWN BEEF IN OWN JUICES ABOUT 40 MINUTES, UNCOVERED. DO NOT DRAIN.

2. TO EACH PAN ADD 2 LB (2 QT) ONIONS, 1/2 TSP GARLIC, AND 1 TSP BLACK PEPPER. COOK UNTIL ONIONS ARE TRASPARENT (ABOUT 15 MINUTES). DO NOT DRAIN.

3. RECONSTITUE SOUP AND GRAVY BASE WITH WATER. ADD CATSUP. STIR WELL. POUR ABOUT 3 QT SAUCE OVER BEEF IN EACH PAN. MIX WELL. COVER; BAKE 2 TO 2 1/2 HOURS OR UNTIL BEEF IS TENDER. SKIM OFF EXCESS FAT.

4. 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.

5. ADD NOODLES TO SALTED BOILING WATER; REUTRN TO A BOIL; COOK 15 MINUTES OR UNTIL TENDER; DRAIN THOROUGHLY.

6. ADD AN EQUAL QUANTITY OF COOKED NOODLES (APPROXIMATELY 1 1/2 GAL)

TO EACH PAN. STIR WELL.

7. BAKE 20 MINUTES, COVERED, OR UNTIL THOROUGHLY HEATED.

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 OR 1 QT SLICED ONIONS.

NOTE:

3. IN STEP 2, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

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, STOCK 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 CONVECTION OVEN IS USED, BROWN BEEF AT 300F. 20 MINUTES ON LOW 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: 1 1/4 CUPS

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