Braised Beef And Noodles

Directions

1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
2. 1. PLACE 15 LB BEEF IN EACH PAN. BROWN BEEF IN OWN JUICES ABOUT 40 Min, UNCOVERED. Don't DRAIN.
3. 2. TO EACH PAN Add in 2 LB (2 Quart) ONIONS, 1/2 TSP GARLIC, AND 1 TSP BLACK PEPPER. COOK Till ONIONS ARE TRASPARENT (ABOUT 15 Min). Don't DRAIN.
4. 3. RECONSTITUE SOUP AND GRAVY BASE WITH WATER. Add in CATSUP. STIR WELL. POUR ABOUT 3 Quart SAUCE OVER BEEF IN EACH PAN. MIX WELL. COVER; BAKE 2 TO 2 1/2 Hrs Or possibly Till BEEF IS TENDER. SKIM OFF EXCESS FAT.
5. 4. COMBINE FLOUR AND WATER TO MAKE A SMOOTH Mix; STIR ABOUT 1 Quart INTO BEEF Mix IN EACH PAN Till WELL BLENDED. RETURN TO OVEN.
6. COOK 10 Min Or possibly Till THICKENED. REMOVE BAY LEAVES.
7. 5. Add in NOODLES TO SALTED BOILING WATER; REUTRN TO A BOIL; COOK 15 Min Or possibly Till TENDER; DRAIN THOROUGHLY.
8. 6. Add in AN EQUAL QUANTITY OF COOKED NOODLES (APPROXIMATELY 1 1/2 GAL)
9. TO EACH PAN. STIR WELL.
10. 7. BAKE 20 Min, COVERED, Or possibly Till THOROUGHLY HEATED.
11. NOTE:
12. 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2 INCH Pcs MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.
13. NOTE:
14. 2. IN STEP 2, 4 LB 7 Ounce DRY ONIONS A.P. WILL YIELD 4 LB Or possibly 1 Quart SLICED ONIONS.
15. NOTE:
16. 3. IN STEP 2, 8 Ounce (2 2/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.
17. NOTE:
18. 4. IN STEP 3, 1/4 C. (12 CLOVES) GARLIC, DRY, MAY BE USED.
19. MINCE AND FRY WITH ONIONS.
20. NOTE:
21. 5. STEPS 2 THROUGH 4 MAY BE PREPARED IN A STEAM-JACKETED KETTLE, STOCK POT, Or possibly TILTING FRY PAN.
22. NOTE:
23. 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
24. NOTE:
25. 7. IN STEP 1, IF CONVECTION OVEN IS USED, BROWN BEEF AT 300F. 20 Min ON LOW FAN, CLOSED VENT. IN STEP 4, COOK 5-10 Min Or possibly Till THICKENED. IN STEP 7, BAKE 15-20 Min Or possibly Till THOROUGHLY HEATED.
26. SERVING SIZE: 1 1/4 C.