Beef Brogul
Similar Recipes
Ingredients:
- 1 1/4 water (ga boiling)
- 3 quart water ( boiling)
- 3 quart water ( cold)
- 6 pound bread ( cubes)
- 27 pound beef ( roast fz)
- 1 1/2 pound cheese ( grated 1lb)
- 2 1/2 pound celery ( fresh)
- 3 9/16 pound mushroom ( 16 oz)
- 1 pound onion ( dry)
- 2 pound flour ( gen purpose 10lb)
- 3 ounce beef (soup gravy base )
- 4 pound tomato (soup veg #2 1/2)
- 3 ounce shortening ( 3lb)
- 1 pound shortening ( 3lb)
- 1 1/2 teaspoon pepper ( black 1 lb cn)
- 2 teaspoon poultry ( seasoning gr.)
- 2 tablespoon basil ( sweet ground)
- 3 tablespoon oregano ( ground)
- 1 tablespoon thyme ( ground)
- 3 quart water ( boiling)
- 3 quart water ( cold)
- 6 pound bread ( cubes)
- 27 pound beef ( roast fz)
- 1 1/2 pound cheese ( grated 1lb)
- 2 1/2 pound celery ( fresh)
- 3 9/16 pound mushroom ( 16 oz)
- 1 pound onion ( dry)
- 2 pound flour ( gen purpose 10lb)
- 3 ounce beef (soup gravy base )
- 4 pound tomato (soup veg #2 1/2)
- 3 ounce shortening ( 3lb)
- 1 pound shortening ( 3lb)
- 1 1/2 teaspoon pepper ( black 1 lb cn)
- 2 teaspoon poultry ( seasoning gr.)
- 2 tablespoon basil ( sweet ground)
- 3 tablespoon oregano ( ground)
- 1 tablespoon thyme ( ground)
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. CHOP MUSHROOMS; SAUTE' WITH CELERY AND ONIONS IN SHORTENING OR SALAD
OIL UNTIL TENDER.
3. ADD GRATED PARMESAN CHEESE, 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 1/3 CUP (1-NO. 12 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. COMBINE TOMATO SAUCE MIX, OREGANO, BASIL AND THYME. ADD WATER; MIX
UNTIL SMOOTH. ADD WATER, STIRRING CONSTANTLY. COOK AT MEDIUM HEAT
UNTIL SAUCE COMES TO A BOIL. SIMMER 1 MINUTE, STIRRING AS NECESSARY.
8. POUR EQUAL AMOUNT TOMATO SAUCE 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.
2. IN STEP 2, 2 OZ (2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
3. IN STEP 9, IF CONVECTION OVEN IS USED, BAKE AT 300F. 45 MINUTES OR
UNTIL TENDER OR HEAT THOROUGHLY, ON HIGH FAN, CLOSED VENT.
Recipe Number: L04501
SERVING SIZE: 1 BEEF ROL
From the (actually used today!).
Downloaded from Glen's MM Recipe Archive,
Makes 100 Servings
Most Popular
Recipes
Techniques
Searches
May We Suggest...
