(Yield 100 servings)
serving size: 1/2 cup
ingredients
boneless stew beef, cubed 19 lb. 4 oz.
oil or melted fat 3/4 cup (6 oz.)
all-purpose flour 3 cups (12 oz.)
salt 1/4 cup + 2 tbsp. (4 oz.)
sugar 1/4 cup (1 3/4 oz.)
water (plus mushroom liquid) 2 quarts
green peppers, chopped 3 cups (1 lb.)
onions, chopped 1 quart 1 1/3 cups (2 lb.)
celery, chopped 1 quart 1 2/3 cups (1 lb. 8 oz.)
canned mushrrom pieces, drained 1 quart (1 lb. 6 oz.) retain drained liquid
oil or melted fat (2) 3/4 cup (6 oz.)
canned tomatoes 1 gallon (8 lb. 8 oz.)
catsup 2 3/4 cups (1 lb. 11 oz.)
procedures:
1. brown beef in fat 30 minutes at 400 degrees F (hot oven). Place 4 lb. 4 oz. beef in each of 3 baking pans (12 x 20 x 2 inches).
2. Mix flour, salt and sugar with liquid to make a smooth paste.
3. cook peppers, onions, celery and mushrooms in fat(2) until onions are clear but not brown.
4. combine vegetable and flour mixtures with tomatoes and catsup. Pour vegetable mixture over beef, 3 quarts (6 lb. 8 oz.) per pan.
5. cover and bake 2 hours at 350 degrees F (moderate oven). Remove cover and bake 45 minutes longer until meat is tender and brown.
6. serve over biscuits, noodles or rice.
Source: School Lunches.”