YIELD: 24 servings Horseradish-mustard mayonnaise: 3 cups mayonnaise 3 Tbsps. Dijon-style mustard 3 Tbsps. prepared horseradish Vegetables and beef: 1 /2 cup vegetable oil 2 1 /2 lbs. red and green bell peppers 2 lbs. Spanish onions, sliced 1 /4-in. 1 oz. garlic, minced salt and pepper, as needed 9-10 lbs. beef pot roast with gravy, fully cooked For service: 24 each flour tortillas, 11 to 12-in. 2 1 /4 lbs. Monterey Jack cheese, shredded 12 cups hash browns, cooked Whisk together ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.