Beef and Noodles (serves 150)
38 pounds beef cut in 1 inch cubes, you can use less expensive cuts of beef
75 bay leaves
4 ½ teaspoons dried thyme
4 ¾ cups unsalted butter
3 Tablespoons pepper
37 onions, sliced
75 cups frozen peas
19 pounds sliced mushrooms
2 1/3 cups cornstarch
37 cups beef stock, low sodium
150 cups egg noodles
Cook beef until seared and browned on all sides, about 5 minutes. Transfer beef to a plate.
Melt butter over medium heat and sauté onion until softened, 5 minutes.
Add mushrooms and sauté another 5 minutes.
Add beef to onion and mushrooms and pour beef stock over meat; season with bay leaves, thyme and pepper. Bring to a boil, reduce heat to low, cover, and simmer until beef is tender, 60 minutes.
Stir peas and cornstarch into beef mixture; cook uncovered until liquid thickens, about 10 minutes.
Cook noodles; drain and serve with beef mixture over noodles.
Sodium: 347 mg
Notes: You could substitute ground beef, just make sure to drain the fat off the beef once it is browned.