beef flatladen for 100

originally from www.justlikeoma.Com





*Recipe rounded to nearest cooking fraction,

50 lbs Roast
About 2 lbs bacon
20 onion, chopped
1 gallon hamburger dill pickles, minced
2 lbs butter
About 1/2 cup brown mustard
3 lbs. mushrooms

corn starch for thickening, as needed

Garlic, 
Salt  & Pepper to taste

Instructions:

• Cut the meat into pieces, about 2 to 3 inches square and about ¾ inch thick. 
• Heat 2 Tbsp butter in large skillet. Brown meat well on all sides. Do not crowd, but do in several batches. Add extra butter if needed.
• Once meat is browned, add bacon and onion and brown briefly. Slowly add some hot water and gently stir to loosen browned bits at bottom of pan.
• Return meat to skillet and any meat juices. Add pickle slices and enough water to almost cover meat. Bring to simmer and cover.
• Simmer for 1 - 2 hours (depends on how tender the cut of beef is). Remove bacon (it will be soft and unpleasant to eat).
• To thicken gravy, combine 2 - 3 Tbsp corn starch in a little cold water. Stir into cooking liquid until slightly thickened
• Season gravy to taste with salt and freshly ground pepper