Recipe#569

Servings: YIELD: 100 Portions (3 1/4 Gallons)
Portions: 2/3 Cup Each
Pan Size:
Temperature:

INGREDIENTS

3 cups (1 lb) onions, dry, chopped
1 1/2 cups (8 oz) peppers, sweet, fresh, chopped
1 3/4 cups (14 oz or 1/2-No. 2 1/2 cn) pimientos, canned, chopped, drained
3 1/2 cups (1 lb 14 oz or 1-No. 2 1/2 cn) tomato paste, canned
1/2 gal water
3/4 cup (6 oz) shortening, melted or salad oil
1 1/2 cups (6 oz) flour, wheat, general purpose, sifted
3 tbsp. (2 oz) salt
16-29 1/2 oz cn (29 lb 8 oz) beef chunks with natural juices, canned

INSTRUCTIONS

Combine onions, peppers, pimientos, tomato paste, and water. Bring to a boil; reduce heat, simmer 15 minutes. Combine shortening or salad oil, flour and salt; brown well over low heat. Add to vegetables, stirring to mix well. Cook 15 minutes or until mixture is smooth and thick, stirring occasionally. Add beef; blend in carefully. Simmer 5 minutes or until thoroughly heated. Skim off excess fat.

NOTE: 1. 1 lb 2 oz dry onions A.P. will yield 1 lb chopped onions and 10 oz fresh sweet peppers A.P. will yield 8 oz chopped peppers.
2. 2-7 oz cn canned pimientos may be used.