Recipe Name BRAISED BEEF & NOODLES Submitted by jgouker Recipe Description L01700 Quantity 100 Quantity Unit Servings (1.25 Cups) Prep Time (minutes) 240 Cook Time (minutes) 140 Ready In (minutes) 380

Ingredients Amount Measure Ingredient 1 3/4 gallons boiling water 30 pounds stew meat, lean 16 cups, chopped Large Yellow Onions, Chopped 4 cups Catsup, low sodium 1 1/4 tablespoons garlic powder 2 1/3 tablespoons salt 6 leaves bay leaf 3 tablespoons black pepper 3 tablespoons thyme, dry, ground 6 cups (8 fl oz) cold water 6 cups all-purpose flour 7 gallons boiling water 112 ounces egg noodle pasta Steps Sequence Step 1 THAW DICED BEEF UNDER REFRIGERATION. CHOP ONIONS TO 1 INCH CHUNKS BEFORE MEASURING. 1. Place beef, water, onions, catsup, pepper, thyme, garlic powder, bay leaves and salt in steam-jacketed kettle or stock pot. Bring to a boil; reduce heat; cover; simmer about 2 hours or until tender. Skim off excess fat. Remove bay leaves. 2 Add noodles to boiling salted water; return to a boil; cook 8 to 10 minutes or until tender; drain thoroughly. 3 Combine flour and water to make smooth mixture; stir into beef mixture. Blend well. Return to boil. Reduce heat; cook 10 minutes or until thickened. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 4 Add cooked noodles to beef mixture. Stir well. CCP: Hold for service at 140 F. or higher.