Instructions: PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F. GRIDDLE 350 F. OVEN

1. SLICE BEEF INTO 4 OZ SLICES (1/4 INCH THICK). SET ASIDE FOR USE IN STEP 5.

2. SAUTE CELERY AND ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.

3. ADD CELERY AND ONIONS TO CUBED BREAD; TOSS LIGHTLY.

4. RECONSTITUTE SOUP AND GRAVY BASE. ADD POULTRY SEASONING AND PEPPER. ADD TO BREAD MIXTURE; MIX LIGHTLY BUT THOROUGHLY. DO NOT OVERMIX.

5. PLACE 1/4 CUP (1-NO. 16 SCOOP) STUFFING IN THE CENTER OF EACH BEEF SLICE; ROLL TIGHTLY AROUND STUFFING.

6. DREDGE BEEF ROLLS IN FLOUR; GRILL ON WELL-GREASED GRIDDLE 3 TO 5 MINUTES OR UNTIL BROWNED ON ALL SIDES. PLACE EQUAL AMOUNT BEEF ROLLS IN EACH PAN.

7. PREPARE 1 RECIPE BROWN GRAVY (RECIPE NO. O-16.

8. POUR AN EQUAL AMOUNT GRAVY OVER BEEF ROLLS IN EACH PAN.

9. COVER. BAKE 1 1/2 HOURS OR UNTIL TENDER AND HEATED THOROUGHLY.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 2, 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.

NOTE:

2. IN STEP 2, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED.

NOTE:

3. IN STEP 7, 1 RECIPE BROWN GRAVY (BROWN GRAVY MIX) (RECIPE NO. O-16-1) MAY BE USED.

NOTE:

4. IN STEP 9, IF CONVECTION OVEN IS USED, BAKE AT 300F. 45 MINUTES OR UNTIL TENDER OR HEATED THOROUGHLY, ON HIGH FAN, CLOSED VENT.

SERVING SIZE: 1 BEEF ROL

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