Pan: 12 By 20 By 2 1/2-Inch Steam Table Pan Temperature: 425 F. Oven

1. Dredge Beef In Mixture Of Flour, Salt, And Pepper; Shake Off Excess.

2. Brown Beef And Onions In Hot Shortening Or Salad Oil.

3. Add Tomato Juice And Water To Meat. Cover; Simmer 1 Hour 15 Minutes.

4. Add Carrots; Cover; Simmer 10 Minutes.

5. Add Potatoes, Cover; Simmer 20 Minutes Or Until Vegetables Are Tender.

6. Combine Flour And Waer, Add To Meat And Vegetable Mixture While Stirring

Simmer 5 Minutes Or Until Thickened, Stirring Constantly.

7. Place About 15 Lb 7 Oz (7 1/4 Qt) Mixture In Each Pan. Keep Hot.

8. Prepare 1/4 Recipe For Pie Crust, Recipe No. I00100 Roll Dough Into Rectangular Sheet About 1/8 Inch Thick. Cut Into 4 Pieces. Top Filling In Each Pan With 1 Piece Dough. Peforate Dough In 1/4 Equal Serving Size Portio

Bake For 35-40 Minutes.

Pieces

May Be Used. Trim To Remove Excess Fat And Gristle.

Chopped Onions.

4 1/2 Qt Water May Be Used. See Recipe Card A01300.

Rings.

Potatoes.

A02500.