BARBECUED SLICED BEEF ON BUN (216) RECIPE (114)

Name	Value
NAME	BARBECUED SLICED BEEF ON BUN
INGREDIENT	BEEF, BONELESS, FROZEN, TOP ROUND QUANTITY: 18.75 ASSOCIATED NUTRIENT: BEEF, ROUND, TOP ROUND, GOOD, TRIMMED, BROILED NUTRIENT AMOUNT IN LBS.: 17.625 PAPRIKA, GROUND, SPANISH QUANTITY: .03125 ASSOCIATED NUTRIENT: PAPRIKA NUTRIENT AMOUNT IN LBS.: .03125 PEPPER SAUCE, TABASCO QUANTITY: .00781 ASSOCIATED NUTRIENT: SAUCE, TOMATO CHILI SAUCE, BOTTLED, W/SALT ADDED NUTRIENT AMOUNT IN LBS.: .064042 VINEGAR, WHITE QUANTITY: .32813 ASSOCIATED NUTRIENT: VINEGAR, DISTILLED NUTRIENT AMOUNT IN LBS.: 2.77794858 WORCESTERSHIRE SAUCE QUANTITY: .01563 ASSOCIATED NUTRIENT: WORCESTERSHIRE SAUCE CATSUP, TOMATO, BULK QUANTITY: 3.46875 ASSOCIATED NUTRIENT: CATSUP, TOMATO, W/SALT ADDED NUTRIENT AMOUNT IN LBS.: 3.46875 SOUP AND GRAVY BASE, BEEF QUANTITY: .1875 WATER, HOT QUANTITY: .6875 ASSOCIATED NUTRIENT: WATER NUTRIENT AMOUNT IN LBS.: 5.7475 ROLLS, HAMBURGER, FRESH QUANTITY: 100 ASSOCIATED NUTRIENT: ROLLS AND BUNS, READY TO EAT, RAISIN ROLLS OR BUNS ONIONS, DEHYD, CHOPPED QUANTITY: .375 ASSOCIATED NUTRIENT: ONIONS, DEHYDRATED, FLAKED NUTRIENT AMOUNT IN LBS.: .375 WATER, TAP QUANTITY: .32813 ASSOCIATED NUTRIENT: WATER GARLIC POWDER QUANTITY: .04688 ASSOCIATED NUTRIENT: GARLIC POWDER NUTRIENT AMOUNT IN LBS.: .04688 TOMATO PUREE QUANTITY: 13.125 ASSOCIATED NUTRIENT: TOMATO PUREE, CND, REG PK NUTRIENT AMOUNT IN LBS.: 13.125 SUGAR, BROWN QUANTITY: .5 ASSOCIATED NUTRIENT: SUGARS, BROWN NUTRIENT AMOUNT IN LBS.: .5 MUSTARD, GROUND QUANTITY: .03125 SALT QUANTITY: .0625 ASSOCIATED NUTRIENT: SALT, TABLE NUTRIENT AMOUNT IN LBS.: .0625 PEPPER, BLACK, GROUND QUANTITY: .01563 ASSOCIATED NUTRIENT: PEPPER, BLACK NUTRIENT AMOUNT IN LBS.: .01563
PRINT RECIPE	YES
COST/PORTION	.062
PRE-PREP STATE	SCRATCH
NUMBER OF PORTIONS	100
DIRECTIONS	1) PLACE ROAST, FAT SIDE UP, ON RACK IN PAN. INSERT MEAT THERMOMETER INTO MINUTES, STIRRING FREQUENTLY. 5) PLACE 1 SLICE COOK BEEF IN CENTER OF SPLIT BUN; TOP WITH 2 OZ SAUCE AND REMAINING 1/2 OF BUN. ROAST AT THICKEST POINT. BAKE TO DEGREE DONENESS DESIRED: 140F - RARE 160F - MEDIUM 170F - WELL DONE 2) SLICE BEEF FOR 2 OZ. SERVING. RESERVE FOR STEP 5. 3) RECONSTITUTE ONIONS. COOK TOGETHER WITH GARLIC IN TOMATO PUREE, STIRRING FREQUENTLY. 4) COMBINE REMAINING INGREDIENTS; ADD TO TOMATO MIXTURE. SIMMER FOR 20
PORTION SIZE	5-OZ
PREPARATION TIME	7 HOURS
EQUIPMENT
SERVING UTENSIL	TONGS
DEFAULT CATEGORY	ENTREE I
SYNONYM	E-47