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Beef Steak with Gravy
2 1/4 oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 1 steak
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef Steak Burger, 3 oz., #531 | 100 beef steak burger(s) |
Gravy Mix, Brown, #356 | 1 package(s) |
Water, Municipal, Mississippi | 1 gallon(s) |
DIRECTIONS
1. | Cook hamburger patties according to case/package directions. Shingle 50 in each full-size 2 1/2 inch pan. For 100 servings use 2 full-size 2 1/2 inch pans. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | Prepare brown gravy according to package directions. |
3. | Pour 2 quarts over hamburger patties in each steamtable pan. |
4. | Serve immediately or cover and place in holding warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower. |