Frank's Recipes! Stuffed Beef Rolls for 100

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Stuffed Beef Rolls 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
7 1/2 cups (2 lb 8 oz) celery, fresh, chopped
3 cups (1 lb) onions, dry, chopped
2 cups (1 lb) butter or margarine, melted
3 gallon (6 lb) bread, day old, cubed
3 quart beef stock
1 1/2 tablespoon (1 oz) salt
2 teaspoon poultry seasoning, ground
1 1/2 teaspoon pepper, black
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. Saute celery and onions in
butter or margarine until tender. Add celery and onions to cubed bread; toss lightly.
Combine stock, 1 1/2 tablespoon salt, poultry seasoning, and pepper. Add to bread mixture; mix
lightly but thoroughly; avoid overmixing. Place 1 2/3 tablespoon stuffing in the center of
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.

NOTE:
3 lb 7 oz fresh celery A.P. will yield 2 lb 8 oz chopped celery and 1 lb 2 oz dry
onions A.P. will yield 1 lb chopped onions.

3 oz Soup and Gravy base, beef may be used. Omit salt when combining beef stock and
beef base; season to taste.