Beef Pot Pie With Biscuit Topping Recipe
Servings: 12
Ingredients
- 1 quart WATER
- 3 gal WATER, Warm
- 30 lb BEEF DICED FZ
- 6 lb CARROTS FRESH
- 12 1/3 lb JUICE TOMATO #3
- 9 lb POTATOES FRENCH FZ
- 3 lb ONIONS DRY
- 16 lb BISCUIT MIX #10
- 10 ounce FLOUR GEN PURPOSE 10LB
- 1/2 ounce PEPPER BLACK 1 LB CN
- 2 ounce SALT TABLE 5LB
Directions
- PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN
- 1. DREDGE BEEF IN Mix OF FLOUR, SALT AND PEPPER SHAKE OFF EXCESS.
- 2. BROWN BEEF AND ONIONS IN Warm SHORTING Or possibly SALAD OIL.
- 3. Add in TOMATO JUICE AND WATER TO MEAT. COVER; SIMMER 1 HOUR 15 Min.
- 4. Add in CARROTS; COVER; SIMMER 10 Min.
- 5. Add in POTATOES, COVER; SIMMER 20 Min Or possibly Till VEGETABLE ARE TENDER.
- 6. COMBINE FLOUR AND WATER, Add in TO MEAT AND VEGETABLE Mix WHILE STIRRING SIMMER 5 Min Or possibly Till THICKENED, STIRRING CONSTANTLY.
- 7. PLACE ABOUT 15 LB 7 Ounce (7 1/4 Quart) Mix IN EACH PAN. KEEP Warm.
- 8. PREPARE 1/2 RECIPE FOR BAKING Pwdr BISCUITS (RECIPE NO. D00101)
- PLACE 25 BISCUITS ON TOP; BAKE 15 Min Or possibly Till BISCUITS ARE LIGHTLY BROWNED.
- NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2-INCH Pcs MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE.
- NOTE: 2. IN STEP 1, 6 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED. SEE
- NOTE: 3. IN STEP 1, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB FINELY CHOPPE ONIONS.
- NOTE: 4. IN STEP 2, 1 1/2-36 Ounce CN CANNED TOMATO JUICE CONCENTRATE AND 4 1/ Quart WATER MAY BE USED. SEE RECIPE CARD A01300.
- NOTE: 5. IN STEP 3, 7 LB 5 Ounce FRESH CARROTS A.P. WILL YIELD 6 LB CARROT RINGS.
- NOTE: 6. IN STEP 4, 11 LBS FRESH WHITE POTATOES A.P. WILL YIELD 9 LB POTATOES.
- NOTE: 7. IN STEP 7, 1/2 RECIPE BAKING Pwdr BISCUITS (RECIPE NO. D-1) MAY BE USED.
- NOTE: 8. IN STEP 7, MEAT Mix MUST BE AT LEAST 180F. Or possibly BOTTOM OF BISCUITS WILL BE UNDER BAKED.
- NOTE: 9. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 400F. 10-15 Min Or possibly Till LIGHTLY BROWNED ON LOW FAN, OPEN VENT.
- NOTE:
- 10. OTHER SIZES & TYPES OF PANS MAY BE USED. SEE RECIPE NO.
- SERVING SIZE: 1 C. (8 1
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