Frank's Recipes! Roast Beef Hash for 100

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Roast Beef Hash for 100

Servings: 100 Portions (2 Pans)
Portions: 1 1/4 Cups Each

24 lb. beef, cooked, cut into 3/4-inch cubes
4 1/2 quart (6 lb) onions, dry, chopped
4 1/2 quart (6 lb) peppers, sweet, fresh, chopped
3 tablespoon (9 cloves) garlic, dry, minced
1 quart (2 lb) shortening, melted
4 1/2 gallon (24 lb) potatoes, white, fresh, cooked, diced
4 teaspoon pepper, black
6 tablespoon salt
1/2 cup (4 oz) soup and gravy base, beef
1 gallon water, boiling
1 quart catsup

Saute onions, peppers, and garlic in shortening until light yellow. Stir frequently.
Drain or skim off excess fat. Add mixture to beef cubes. Stir to mix well. Carefully mix
potatoes, pepper, and salt, with beef mixture. Put 3 1/4 gallon of beef mixture into each
greased pan. Reconstitute soup and gravy base with boiling water. Stir to mix well. Add
catsup to the hot stock. Blend well. Pour 2 1/2 quart hot soup and gravy base mixture over
each pan of roast beef. Cover pans. Bake for 45 minutes. Remove cover and continue
baking for 15 minutes or until lightly browned.

NOTE:
40 lb boneless beef A.P. will yield 24 lb cooked beef.

24 lb (13-29 oz can) canned beef chunks with natural juices may be substituted for 40
lb fresh boneless beef. Drain off natural juices. Measure juice and substitute for equal
amount of water.

29 lb 8 oz fresh white potatoes A.P. will yield 24 lb peeled, cooked potatoes.

1 gallon hot beef stock may be substituted for 4 oz Soup and Gravy base, beef, and 1 gallon
hot water.