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Beef Brogul
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 045 01
BEEF BROGUL
Yield 100
Portion 7 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
416 cal
34 g
35 g
16 g
81 mg
1174 mg
153 mg
Ingredient
Weight
Measure
Issue
BEEF,OVEN ROAST,TEMPERED
27 lbs
MUSHROOMS,CANNED,STEMS & PIECES,CHOPPED,DRAINED
3 lbs
2 qts 3/4 cup
CELERY,FRESH,CHOPPED
2-1/2 lbs
2 qts 1-1/2 cup
3-3/8 lbs
2-3/8 oz
1/4 cup 1-2/3 tbsp
SHORTENING
ONIONS,FRESH,CHOPPED
1 lbs
2-7/8 cup
1-1/8 lbs
1-1/3 lbs
1 qts 2 cup
CHEESE,PARMESAN,GRATED
BREAD,WHITE,SLICED
3-2/3 lbs
3 gal
BEEF BROTH
3 qts
1/8 oz
1/3 tsp
SEASONING,POULTRY
PEPPER,BLACK,GROUND
1/8 oz
1/4 tsp
SHORTENING
14-1/2 oz
2 cup
FLOUR,WHEAT,GENERAL PURPOSE
2-1/4 lbs
2 qts
TOMATO PASTE,CANNED
18-1/2 lbs
2 gal
3/8 oz
2-2/3 tbsp
OREGANO,CRUSHED
BASIL,SWEET,WHOLE,CRUSHED
1/4 oz
1 tbsp
1/8 oz
1 tbsp
THYME,GROUND
WATER,COLD
6-1/4 lbs
3 qts
10-1/2 lbs
1 gal 1 qts
WATER,BOILING
Method
1
Slice beef into 4 ounce slices, 1/4 inch thick.
2
Chop canned, drained mushrooms; saute with celery and onions.
3
Add grated Parmesan cheese to mixture, and add to cubed bread; toss lightly.
4
Prepare stock according to package directions. Add poultry seasoning and pepper. Add to bread mixture; mix lightly but
thoroughly. DO NOT OVERMIX.
5
Place 1/3 cup, stuffing in center of each beef slice; roll tightly around stuffing.
Dredge beef rolls in flour; grill on well greased griddle at 350 F. for 3 to 5 minutes or until browned on all sides. Place 25 beef
6
rolls in each pan.
Combine tomato paste and crushed oregano, crushed sweet basil and ground thyme. Add cold water; mix until smooth. Add to
7
boiling water, stirring constantly. Cook at medium heat until sauce comes to a boil. Simmer 1 minute, stirring as necessary.
8
Pour 2-1/4 quarts sauce over beef rolls in each pan.
Cover. Using a convection oven, bake at 300 F. for 45 minutes or until tender on high fan, closed vent. CCP: Internal temperature
9
must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 In Step 1, beef, boneless, frozen, top round will provide the most uniform slice and portion.



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Beef Brogul

Yield: 100 Portion: 7 Ounces
Calories: 416 cal
Carbohydrates: 34 g
Protein: 35 g
Fat: 16 g
Cholesterol: 81 mg
Sodium: 1174 mg
Calcium: 153 mg

Ingredient Weight Measure Issue
BEEF,OVEN ROAST,TEMPERED 27 lbs
MUSHROOMS,CANNED,STEMS & PIECES,CHOPPED,DRAINED 3 lbs 2 qts 3/4 cup
CELERY,FRESH,CHOPPED 2-1/2 lbs 2 qts 1-1/2 cup 3-3/8 lbs
SHORTENING 2-3/8 oz 1/4 cup 1-2/3 tbsp
ONIONS,FRESH,CHOPPED 1 lbs 2-7/8 cup 1-1/8 lbs
CHEESE,PARMESAN,GRATED 1-1/3 lbs 1 qts 2 cup
BREAD,WHITE,SLICED 3-2/3 lbs 3 gal
BEEF BROTH 3 qts
SEASONING,POULTRY 1/8 oz 1/3 tsp
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
SHORTENING 14-1/2 oz 2 cup
FLOUR,WHEAT,GENERAL PURPOSE 2-1/4 lbs 2 qts
TOMATO PASTE,CANNED 18-1/2 lbs 2 gal
OREGANO,CRUSHED 3/8 oz 2-2/3 tbsp
BASIL,SWEET,WHOLE,CRUSHED 1/4 oz 1 tbsp
THYME,GROUND 1/8 oz 1 tbsp
WATER,COLD 6-1/4 lbs 3 qts
WATER,BOILING 10-1/2 lbs 1 gal 1 qts

Method:
1
Slice beef into 4 ounce slices, 1/4 inch thick.
2
Chop canned, drained mushrooms; saute with celery and onions.
3
Add grated Parmesan cheese to mixture, and add to cubed bread; toss lightly.
4
Prepare stock according to package directions. Add poultry seasoning and pepper. Add to bread mixture; mix lightly but
thoroughly. DO NOT OVERMIX.
5
Place 1/3 cup, stuffing in center of each beef slice; roll tightly around stuffing.
Dredge beef rolls in flour; grill on well greased griddle at 350 F. for 3 to 5 minutes or until browned on all sides. Place 25 beef
6
rolls in each pan.
Combine tomato paste and crushed oregano, crushed sweet basil and ground thyme. Add cold water; mix until smooth. Add to
7
boiling water, stirring constantly. Cook at medium heat until sauce comes to a boil. Simmer 1 minute, stirring as necessary.
8
Pour 2-1/4 quarts sauce over beef rolls in each pan.
Cover. Using a convection oven, bake at 300 F. for 45 minutes or until tender on high fan, closed vent. CCP: Internal temperature
9
must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 In Step 1, beef, boneless, frozen, top round will provide the most uniform slice and portion.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/beef_brogul.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence