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Beef and Tomato Gravy recipe
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To make Beef and Tomato Gravy you will need
Ingredients
| 1 | gallon | WATER | | 4 7/8 | pounds | TOMATO PASTE #2 1/2 | | 1 3/4 | pounds | PIMENTOS 7 OZ | | 1 2/3 | pounds | ONIONS DRY | | 13 | ounces | PEPPER SWT GRN FRESH | | 13/16 | pounds | FLOUR GEN PURPOSE 10LB | | 10 | ounces | SHORTENING; 3LB |
Instructions
1. COMBINE SHORTENING OR SALAD OIL WITH FLOUR IN STEAM-JACKETED KETTLE
OR STOCK POT. COOK 10 MINUTES.
2. COMBINE ONIONS, PEPPERS, PIMENTOS, TOMATO PASTE AND WATER. ADD TO
ROUX WHILE STIRRING. COOK 10 MINUTES OR UNTIL MIXTUE HAS THICKENED AND
VEGETABLES ARE TENDER.
3. ADD BEEF TO MIXTURE STIRRING CAREFULLY. HEAT TO SERVING TEMPERATURE.
SKIM OFF EXCESS FAT.
NOTE: 1. IN STEP 2, 1 LB 14 OZ DRY ONIONS A.P. WILL YIELD 1 LB 11 OZ
CHOPPED ONIONS AND 1 LB FRESH SWEET PEPPERS A.P. WILL YIELD 13 OZ CHOPPED
PEPPERS.
NOTE: 2. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 2 OZ (1 1/2 CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 13 OZ (2 1/2 CUPS)
FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
NOTE: 3. IN STEP 2, 2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.
NOTE: 4. IN STEP 2, 4-7 OZ CN CANNED PIMIENTOS MAY BE USED.
NOTE: 5. IF DESIRED, SERVE OVER RICE OR EGG NOODLES.
NOTE: 6. TWO NO. 8 SCOOPS MAY BE USED FOR EACH PORTION. S
Enjoy your Beef and Tomato Gravy
How much is in a cup?
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Mon 14 Jul 2008
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