Recipe#566

Servings: YIELD: 100 Portions (4 Pans)
Portions: 1 Beef Roll plus 1/4 Cup Gravy
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 1/2 gal. (8 lb or 8 lb 14 oz A.P.) onions, dry, finely chopped
3 3/4 qt. (5 lb) bacon, raw, diced
12 1/2 cups (5 lb) dill pickels, diced
1 cup (8 oz) mustard, prepared
2 qt. (2 lb) flour, general purpose, sifted
1 tbsp. salt
2 cups (1 lb) shortening, melted, or salad oil
2 1/4 gal. Brown Gravy recipe, cooked

INSTRUCTIONS

Slice beef into 4 oz slices (1/4 inch thick). Set aside. Make stuffing by combining onions, diced bacon, diced dill pickels. Mix well. Brush each beef slice with mustard. Place 1 2/3 tbsp stuffing on 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 Brown Gravy recipe. Pour an equal quantity of gravy over beef rolls in each pan. Bake 1 1/2 hours or until tender.