Pan: 18 By 24" Roasting Pan Temperature: 350F. Oven

1. Place Beef In One Pan.

2. Saute' Onions, Peppers And Garlic In Shortening Or Salad Oil Until Tender Stir Frequently. Drain Or Skim Off Excess Fat.

3. Place Ingredients Over Beef In Pan.

4. Carefully Mix An Equal Quantity Potatoes, Salt And Pepper Into Each Pan Of Beef-Vegetable Mix.

6. Reconstitute Soup & Gravy Base With Boiling Water. Stir To Mix Well.

7. Add Catsup To Hot Stock. Blend Well.

8. Pour 2 1/2 Qt Hot Soup & Gravy Base Mixture Over Beef-Vegetable Mixture.

9. Cover Pans. Bake 45 Minutes. Remove Cover; Continue Baking 15 Minutes Or Until Lightly Browned.

Beef Cook According To Instructions On Recipe No. L-10.

2. In Step 2, 12 Oz (1 Qt) Dehydrated Onions And 1 Lb (3 Qt) Dehydrated Green Peppers (See Recipe No. A-11) Or 6 Lb ( 4 1/2 Qt) Frozen Diced Peppers May Be Used.

3. In Step 2, 6 Lb 10 Oz Dry Onions A.P. Will Yield 6 Lb Chopped Onions And 7 Lb 5 Oz Fresh Sweet Peppers A.P. Will Yield 6 Lb Chopped Peppers.

4. In Step 2, 1 Oz (3 Tbsp-9 Cloves) Dry Garlic May Be Used. Mince And Fry With Onions And Peppers.

5. In Step 4, 29 Lb 8 Oz Fresh White Potatoes A.P. Will Yield 24 Peeled Cooked Potatoes.

6. In Step 4, 5 Lb Dehydrated Sliced Potatoes, Cooked, Drained, And Chopped Or 5 Lb Dehydrated Diced Potatoes, Cooked And Drained May Be Used.

7. In Step 5, 1 Gal Hot Beef Stock May Be Used For 4 Oz Soup & Gravy Base, Beef And 1 Gal Hot Water. See Recipe No. A-12.

8. Other Sizes And Types Of Pans May Be Used. See Recipe No. A-25.