|BEEF BROTH||7 gal|
|CARROTS,FROZEN,SLICED||1 lbs||3-1/2 cup|
|CELERY,FRESH,CHOPPED||12-1/8 oz||2-7/8 cup||1 lbs|
|ONIONS,FRESH,CHOPPED||1 lbs||2-7/8 cup||1-1/8 lbs|
|PEPPER,BLACK,GROUND||1/8 oz||1/3 tsp|
|BAY LEAF,WHOLE,DRIED||1/8 oz||3 each|
|NOODLES,EGG||1 lbs||2 qts 3-7/8 cup|
1 Cook beef in a steam jacketed kettle for 5 minutes. Dice beef into 1/2 inch pieces.
2 Prepare beef broth according to package directions.
3 Add beef broth, beef, carrots, celery, onions, pepper and bay leaves to steam jacketed kettle or stock pot. Cover; bring to a boil.
4 Add noodles. Stir; bring to a boil. Reduce heat; cover; simmer 15 to 20 minutes stirring occasionally until noodles and vegetables
are tender. Remove bay leaves. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F.
|55 cal||6 g||4 g||2 g||9 mg||1702 mg||17 mg|