Recipe#1295

Servings: YIELD: 100 Portions
Portions: 3/4 Cup Each
Pan Size:
Temperature:

INGREDIENTS

30 lb. beef, ground
1 lb. butter or margarine
1 qt. flour, wheat, hard
1 1/2 tsp. Soup and Gravy base, beef
1 cup water
5 1/2 cups (1 lb 10 oz) milk, nonfat, dry
1 3/4 gal. warm, water
1 tbsp. pepper, black
2 tbsp. Worcestershire Sauce
1 tbsp. hot sauce (optional)
salt to taste

INSTRUCTIONS

Reconstitute nonfat dry milk and warm water; set aside.Cook beef in its own fat until it loses its pink color, stirring beef to break apart. Add butter or margarine to beef. Stir in butter or margarine until melted. Mix in flour to form a roux. Stir Soup and Gravy beef base and 1 cup water together and pour into mixture. Add part of the milk. Heat to just below bowling. DO NOT BOIL. Add more milk as needed as mixture thickens. After reaching a smooth consistancy add remaining ingredients. Salt to taste.

NOTE: Serve over 2 toast or 2 biscuits.