Recipe#565

Servings: YIELD: 100 Portions (4 Pans)
Portions: 1 Beef Roll plus 1/4 Cup Sauce
Pan Size: 12 by 2 1/2-inch Steam Table Pan
Temperature: 350 degrees F. Griddle; 350 degrees F. Oven

INGREDIENTS

100 slices (25 lb) beef, oven roast, partailly thawed
1 qt. (2 lb or 2-jumbo cn) mushrooms, canned, drained, chopped
7 1/2 cups (2 lb 8 oz) celery, fresh, chopped
3 cups (1 lb) onions, dry, chopped
2 cups (1 lb) butter or margarine, melted
3 qt. (1 lb 8 oz or 1 1/2-1 lb co) Parmesan cheese, grated
3 gal. (6 lb) bread, day old, cubed
3 qt. beef stock
1 1/2 tbsp. (1 oz) salt
2 tsp. poultry seasoning, ground
1 1/2 tsp. pepper, black
2 qt. (2 lb) flour, general purpose, sifted
1 tbsp. salt
2 cups (1 lb) shortening, melted, or salad oil
1 1/2 recipe Tomato Basil Sauce recipe, cooked

INSTRUCTIONS

Slice beef into 4 oz slices (1/4 inch thick). Set aside. Saute mushrooms, celery and onions in butter or margarine until tender. Add grated cheese, celery and onions to cubed bread; toss lightly. Combine stock, 1 1/2 tbsp salt, poultry seasoning, and pepper. Add to bread mixture; mix lightly but thoroughly; avoid overmixing. Place 1 2/3 tbsp stuffing in the center of each beef slice; roll tightly around stuffing. Dredge beef rolls in mixture of flour and 1 tbsp salt; fry in shallow fat until browned on all sides. Place an equal quantity of beef rolls in each pan.

Prepare 1 1/2 Tomato Basil Sauce recipe. Pour an equal quantity of sauce over beef rolls in each pan. Bake 1 1/2 hours or until tender.