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
Heat oil in kettle. Add beef cubes and seasonings and cook until lightly browned. Drain off fat.
Add onions and celery, and sautÃ©.
Add stock. Simmer for 1 hour.
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 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
1 oz (1/2 cup) dehydrated onions may be substituted for fresh onions.
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.