Frank's Recipes! Beef Roulades for 100

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Beef Roulades for 100

Servings: 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

100 slices (25 lb) beef, oven roast, partailly thawed
1 1/2 gallon (8 lb or 8 lb 14 oz A.P.) onions, dry, finely chopped
3 3/4 quart (5 lb) bacon, raw, diced
12 1/2 cups (5 lb) dill pickels, diced
1 cup (8 oz) mustard, prepared
2 quart (2 lb) flour, general purpose, sifted
1 tablespoon salt
2 cups (1 lb) shortening, melted, or salad oil
2 1/4 gallon Brown Gravy recipe, cooked

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 tablespoon stuffing on each beef slice; roll tightly around stuffing. Dredge beef
rolls in mixture of flour and 1 tablespoon 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.