Pan: 12 By 20 By 4-Inch Steam Table Pan Temperature: 350 F. Griddle

350 F. Oven

1. Slice Beef Into 4 Oz Slices (1/4 Inch Thick). Set Aside For Use In Step 5.

2. Chop Mushrooms; Saute' With Celery And Onions In Shortening Or Salad Oil Until Tender.

3. Add Grated Parmesan Cheese, Celery And Onions To Cubed Bread; Toss Lightly.

4. Reconstitute Soup And Gravy Base. Add Poultry Seasoning And Pepper. Add To Bread Mixture; Mix Lightly But Thoroughly. Do Not Overmix.

5. Place 1/3 Cup (1-No. 12 Scoop) Stuffing In The Center Of Each Beef Slice; Roll Tightly Around Stuffing.

6. Dredge Beef Rolls In Flour; Grill On Well-Greased Griddle 3 To 5 Minutes Or Until Browned On All Sides. Place Equal Amount Beef Rolls In Each Pan.

7. Combine Tomato Sauce Mix, Oregano, Basil And Thyme. Add Water; Mix Until Smooth. Add Water, Stirring Constantly. Cook At Medium Heat Until Sauce Comes To A Boil. Simmer 1 Minute, Stirring As Necessary.

8. Pour Equal Amount Tomato Sauce Over Beef Rolls In Each Pan.

9. Cover. Bake 1 1/2 Hours Or Until Tender And Heated Thoroughly.

**All Notes Are Per 100 Portions.

Chopped Celery And 1 Lb 2 Oz Dry Onions A.P. Will Yield 1 Lb Chopped Onions.

2. In Step 2, 2 Oz (2/3 Cups) Dehydrated Onions May Be Used. See Recipe No. A-11.

3. In Step 9, If Convection Oven Is Used, Bake At 300F. 45 Minutes Or Until Tender Or Heat Thoroughly, On High Fan, Closed Vent.