Recipe#532

Servings: YIELD: 100 Portions (2 Pans)
Portions: 3/4 Cup each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

30 lb. beef , diced, thawed
2 qt. (2 lb) flour, wheat, general purpose, sifted
6 tbsp. (4 oz) salt
2 tsp. pepper, black
1 qt. (2 lb) shortening, melted
3 qt. (4 lb) onions, dry chopped
1/2 cup (2 oz) chili powder
2 tbsp. hot sauce
5 tbsp. (1 oz) mustard flour
1 cup (6 oz) sugar, brown
1 3/4 qt (3 lb 12 oz or 2-No. 2 1/2 cn) tomato paste, canned
1 1/2 cups vinegar
1/4 Worcestershire sauce
1 1/2 gal water

INSTRUCTIONS

Dredge beef in mixture of flour, salt, and pepper; shake off excess. Brown beef in hot shortening or salad oil. Add onions; continue to cook until onions are tender. Drain or skim off excess fat. Place an equal amount of beef mixture in each pan. Set aside.

Combine chili powder, hot sauce, mustard flour, brown sugar, tomato paste, vinegar, Worcestershire sauce and water; stir to mix well. Bring to a boil; cook 5 minutes. Pour about 4 1/2 qt sauce over beef mixture in each pan. Cover pans. Bake 2 hours or until meat is tender.

NOTE: 1. 30 lb beef, boneless, pot roast, diced in 1 to 1 1/2-inch pieces may be used; trim beef to remove excess fat and gristle.
2. May be prepared in steam-jacketed kettle or tilting fry pan.