View Full Version : COOKING FOR A CROWD - BEEF NOODLE SOUP



Kitchen Witch
September 25th, 2005, 07:04 PM
COOKING FOR A CROWD - BEEF NOODLE SOUP

1/2 cup vegetable oil
2 pounds beef, fresh, cubed
2 teaspoons salt
1/2 teaspoon black pepper
8 ounces chopped onions
12 ounces celery, chopped
2 3/4 gallons Beef Stock
12 ounces noodles

1. Heat oil in kettle. Add beef cubes and seasonings and cook until lightly browned. Drain off fat.

2. Add onions and celery, and sauté.

3. Add stock. Simmer for 1 hour.

4. Add noodles and simmer until tender, 5-10 minutes. Add salt if needed.

Yield: 3 gallons

Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

1 oz (1/2 cup) dehydrated onions may be substituted for fresh onions.

VARIATIONS:

Alphabet Soup. Use alphabet noodles.

Beef Rice Soup. Substitute 1 lb 8 oz rice for noodles.

Creole Soup. Reduce Beef Stock to 2 1/4 gal. Add 1 No. 10 can tomatoes, 8 oz shredded green peppers, 1 lb sliced okra, and 4 bay leaves. Substitute rice for noodles.