Post by chief_cook2 on Jan 13, 2004 18:16:07 GMT -6
Prep: 15 min, Cook: 30 min.
For 75 Servings:
28 lbs. boneless beef top sirloin steaks, cut 3/4 inch thick, cut in 2-3 strips lengthwise and then crosswise in 1/2 inch strips
19 lbs. frozen potato and vegetable mixture
2-1/3 cups water
3 Tbs. dried thyme leaves
15 lbs. mushroom gravy
9-1/2 lbs. refrigerated crescent rolls
Preheat oven to 375°F. Spray an ovenproof skillet with cooking spray and heat over medium high heat. Add beef, in batches if necessary, and stir fry 1 minute. Remove from skillet and season with pepper to taste. Combine vegetables, water and thyme in same skillet. Cook 3 minutes, stirring occasionally, until vegetables are defrosted. Stir in gravy and bring to a boil. Remove from heat. Return beef to skillet. Separate crescent rolls into 7 lbs. triangles. Starting from wide ends, roll up halfway. Arrange over beef mixture so pointed ends are directed toward center. Bake 17-19 minutes or until rolls are golden brown.
Per serving: calories 656, fat 24.9g, 35% calories from fat, cholesterol 151mg, protein 59.2g, carbohydrates 45.9g, fiber 5.3g, sugar 5.2g, sodium 1231mg, diet points 14.7.