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nate 09/06/12 |
Was looking for help making beef tips in a roaster for 100 people. Was planning on using stew meat, brown gravy mix, cream of mushroom soup, and onion soup mix. Any help is greatly appreciated. |
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ellen 09/06/12 |
You need 2 roasters. 32- 38 pounds boneless stew meat. Here is a basic recipe that will save you a bunch of money on the soup mixes: Basic army style braised beef buffet style for 100 2 roasters BEEF, DICED, LEAN, RAW 38 lbs WATER 6 1/2 qts ONIONS, FRESH, SLICED 6 lbs 1 gal 1 1/3 quarts after slicing PEPPER, BLACK, GROUND 1/4 cup THYME, GROUND 1/4 cup GARLIC POWDER 4 teaspoons BAY LEAF, WHOLE,DRIED 8 each SALT 7 tbsp WATER,COLD 8 cups- if you wanted to head it in a mushroom soup direction, you could use milk and add 1 #10 can drained mushroom pieces and stems FLOUR,WHEAT,GENERAL PURPOSE 7 1/2 cups I add: 1/2 cup paprika (sweet) to head it in the goulash direction For most savory results, you can saute the veggies and brown the meat before proceeding, but not everyone does. Place beef, water, onions, pepper, thyme, garlic powder, bay leaves and salt in roasters at preheated 350. Bring to a boil (takes about 40 minutes- keep stirring); reduce heat to 300; cover; simmer about 2 hours or until tender. Skim off excess fat. Remove bay leaves. Combine flour and water to make smooth mixture; stir into beef mixture. Blend well. Return to boil (increase heat back to 350). Reduce heat; cook 10 minutes or until thickened. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Turn roasters to 180 to hold. Hold for service with meat measured at at 140 F. or higher. |
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Lori 01/27/13 |
Recipe |
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ellen 01/27/13 |
That is it just above. What is the question? |