Chef

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15 pounds beef (AP) (10 lb EP), cubed
40 ounces chopped onions
24 ounces celery, chopped
2 quarts water
1 tablespoon black pepper
1/2 cup worcestershire sauce
12 ounces all-purpose flour
1 1/2 quarts water
5 ounces beef base
4 pounds noodles (AP) (12 lb cooked)
4 gallons boiling water
4 ounces salt
2 tablespoons vegetable oil
Servings: 50
1. Brown beef in steam-jacketed or other kettle.

2. Add onions and celery to meat. Sauté until vegetables are tender.

3. Add water and seasonings to meat-vegetable mixture. Simmer until beef is tender.

4. Make a smooth paste of flour, water, and beef base. Add to meat mixture to make a gravy. Cook until thickened. Keep hot, 180°F.

5. Cook noodles according to directions. Drain. Serve 6 oz beef and sauce over 4 oz cooked noodles.

5 oz (2 1/2 cups) dehydrated onions, rehydrated in 3 1/4 cups water, may be substituted for fresh onions.
 
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