Recipe: Roast Beef with Gravy and Vegetable Casserole (50 servings)

Besides dearest AJ's information, I have a specific Roast Beef Recipe for 50 guests. You will have to repeat the recipe X 6= 300.

Hope it will help you!

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ROAST BEEF WITH GRAVY

18 lbs beef, boneless, inside round
1 1/2 tbsp salt
1/2 tsp pepper
2 quarts water
GRAVY:
1 1/2 cups flour
1 1/2 cups cold water (and additional water as needed)
1 1/2 tbsp salt
1/2 tsp pepper

Season meat with salt and pepper and place in roasting pan. Place roast in oven at 450 F. for about 30 minutes (until brown).

When meat is brown, add 2 quarts water and reduce heat to 300 F. Cover and cook slowly until tender (about 3 hours). Add water as needed.

When meat is done remove from pan. Let stand 1/2 hour before slicing.

For gravy stir flour and cold water with a wire whisk until smooth. Add to drippings in pan. Remove excess fat and add water to make one gallon of gravy, stirring with whisk until smooth. Stir in salt and pepper.

Arrange sliced beef in pans. Add 1 cup of hot broth to pan to help stay moist. Cover and return to oven to keep warm until serving. Serve gravy on the side.

Serves 50 - 3 oz. portions

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vegetable casserole

13 lbs. zucchini, cut into 1/4 inch slices
1/3 cup plus 3 Tbsp. virgin olive oil
1 1/2 cups water
13 lbs. eggplant, cut into cubes
1/4 cup Italian herb seasoning
1 gallon plus 9 cups canned peeled tomatoes, drained and chopped
6 3/4 lbs. low fat ricotta cheese
3 cups grated Parmesan cheese
13 eggs, beaten
1 1/2 cups parsley, chopped
6 1/4 cups seasoned bread crumbs

Preheat oven to 350 F.

Place zucchini slices in a steamer basket over boiling water. Cover saucepan and steam 2 minutes or until almost tender. Drain zucchini on paper towels.

Heat oil in a heavy nonstick skillet over medium high heat. Saut eggplant 2 minutes, stirring occasionally. Add water, cover skillet and cook 3-4 minutes until almost tender. Stir in herbs, tomato and salt and pepper to taste. Cover and simmer 5 minutes.

Combine remaining ingredients, except bread crumbs, in a mixing bowl. Season with salt and pepper to taste.

Arrange half the zucchini slices in the bottom of a shallow oiled baking pan. Top with a layer of half the cheese mixture. Add a layer of half the eggplant mixture over zucchini. Repeat with remaining zucchini, cheese and eggplant. Sprinkle with bread crumbs and bake 35 minutes

Serves 50.

Can be made ahead and rewarmed in the oven.