BRAISED BEEF AND NOODLES

Ingredients

Ingredient Weight Measure Issue
BEEF,DICED,LEAN,RAW 30 lbs
WATER 14-5/8 lbs 1 gal 3 qts
ONIONS,FRESH,SLICED 4 lbs 1 gal 4-1/2 lbs
CATSUP 2-1/8 lbs 1 qts
PEPPER,BLACK,GROUND 2/3 oz 3 tbsp
THYME,GROUND 1/2 oz 3 tbsp
GARLIC POWDER 3/8 oz 1 tbsp
BAY LEAF,WHOLE,DRIED 1/4 oz 6 each
SALT 3-3/8 oz 1/4 cup 1-2/3 tbsp
NOODLES,EGG 3-1/2 lbs 2 gal 2-1/2 qts
WATER,BOILING 58-1/2 lbs 7 gal
SALT 1-1/2 oz 2-1/3 tbsp
FLOUR,WHEAT,GENERAL PURPOSE 1-1/2 lbs 1 qts 1-1/2 cup
WATER,COLD 3-1/8 lbs 1 qts 2 cup

Method

1 Place beef, water, onions, catsup, pepper, thyme, garlic powder, bay leaves and salt in steam-jacketed kettle or stock pot. Bring to
a boil; reduce heat; cover; simmer about 2 hours or until tender. Skim off excess fat. Remove bay leaves.
2 Add noodles to boiling salted water; return to a boil; cook 8 to 10 minutes or until tender; drain thoroughly.
3 Combine flour and water to make smooth mixture; stir into beef mixture. Blend well. Return to boil. Reduce heat; cook 10
minutes or until thickened. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Add cooked noodles to beef mixture. Stir well. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
294 cal 21 g 26 g 11 g 81 mg 716 mg 27 mg

Portion

1-1/4 Cups

Yield

100


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