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pam 06/25/07 |
do you know a recipe for roast beef using dry onion soup mix and water? You cook it the day before and then make gravy with beef base. I need to make enough for 75-100 people. |
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ellen 06/25/07 |
The one I use like this is a 1950's recipe called "the golfer's special", it uses chuck roast, dry onion soup mix (but I just use dried onion flakes now) and cream of mushroom soup. You will need at least 40 pounds of boneless chuck (45-50 would be even better), for each roast 1 family size can of soup and 1 packet of the soup mix for each roast. Each one is butcher-wrapped in foil with the 2 soups so it is completely sealed, then baked for 4-6 hours at 275-300 degrees (enough time for a round of golf, see). |