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

1. PLACE AN EQUAL QUANTITY OF BEEF CUBES IN EACH PAN.

2. SAUTE ONIONS, PEPPERS, AND GARLIC IN SHORTENING OR SALAD OIL UNTIL TENDER STIR FREQUENTLY. DRAIN OR SKIM OFF EXCESS FAT.

3. ADD AN EQUAL QUANTITY VEGETABLE MIXTURE TO BEEF CUBES IN EACH PAN.

4. CAREFULLY MIX AN EQUAL QUANTITY POTATOES, SALT AND PEPPER INTO EACH PAN OF BEEF MIXTURE.

5. RECONSTITUTE SOUP & GRAVY BASE WITH BOILING WATER. STIR TO MIX WELL.

6. ADD CATSUP TO THE HOT STOCKS. BLEND WELL.

7. POUR 2 1/2 QT HOT SOUP AND GRAVY BASE MIXTURE OVER BEEF IN EACH PAN.

8. COVER PANS. BAKE 45 MINUTES. REMOVE COVER; CONTINUE BAKING FOR 15 MINUTE OR UNTIL LIGHTLY BROWNED.

NOTE:

1. IN STEP 1, 40 LB BEEF, POT ROAST A.P. WILL YIELD 24 LB COOKED BEEF COOK ACCORDING TO INSTRUCTIONS ON RECIPE NO. L01000.

NOTE:

2. IN STEP 2, 12 OZ (1 QT) DEHYDRATED ONIONS AND 1 LB (3 QT)

DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 6 LB (4 1/2 QT)

FROZEN DICED PEPPERS MAY BE USED.

NOTE:

3. IN STEP 2, 6 LB 10 OZ DRY ONIONS A.P. WILL YIELD 6 LB CHOPPED ONIONS AND 7 LB 5 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 6 LB CHOPPED PEPPERS

NOTE:

4. IN STEP 2, 1 OZ (3 TBSP - 9 CLOVES) DRY GARLIC MAY BE USED.

MINCE AND FRY WITH ONIONS AND PEPPERS.

NOTE:

5. IN STEP 4, 29 LB 8 OZ FRESH WHITE POTATOES A.P. WILL YIELD 24 PEELED COOKED POTATOES.

NOTE:

6. IN STEP 4, 5 LB DEHYDRATED SLICED POTATOES, COOKED, DRAINED, AND CHOPPED OR 5 LB DEHYDRATED DICED POTATOES, COOKED AND DRAINED MAY BE USED.

NOTE:

7. IN STEP 5, 1 GAL HOT BEEF STOCK MAY BE USED FOR 4 OZ SOUP AND GRAVY BASE, BEEF AND 1 GAL HOT WATER. SEE RECIPE NO. A01200.

NOTE:

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

SERVING SIZE: 1 1/4 CUPS

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.