30 lbs. beef, diced
1 c. melted shortening
6 lbs. finely chopped onions
2 tbsp. minced garlic
1/2 c. ground paprika
1 tbsp. ground thyme
3 tbsp. salt
2 tbsp. black pepper
10 tbsp. soup and gravy base (beef)
2 gallons hot water
1 lb. flour
2 qts. cold water

Brown beef well in hot shortening or salad oil. Add onions and garlic; saute until tender. Add paprika, thyme, salt, pepper, and soup and gravy base. Continue to cook 5 minutes, stirring frequently. Place an equal quantity of mixture in each pan. Slowly add 1 gallon hot water to each pan, stirring constantly. Bake 1 1/2 to 2 hours or until meat is tender. Mix flour and cold water, forming a paste. Pour an equal quantity paste slowly over meat mixture in each pan, stirring constantly, until all flour is absorbed. Simmer 5 to 10 minutes or until thickened. Bake at 350 degrees. Pan size: 18 x 26 inch roasting pan. Serves: 100.