Beef Stroganoff Over Rice

Meal Component Contribution:
2 oz. eq. of meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 48 Size of Portion: 3/4 cup
Recipe HACCP Process: #2 - Same day service

Meat/Meat Alternate
Whole Grains

INGREDIENT	MEASURE (FOR 48 SERVINGS)
Rice, Long Grain,Brown, Parboiled, #556	2 pound(s) + 14 1/8 ounce(s)
Water, Hot, Municipal	2 quart(s) + 1 1/2 cup(s)
Salt, Table, #343	1 7/8 teaspoon(s)
Beef, Ground, 80/20, #3	9 pound(s) + 4 ounce(s)
Flour, All Purpose, Enriched, #358	1 cup(s)
Onions, Frozen, Chopped, #72	1 pound(s) + 12 ounce(s)
Garlic Powder, #331	1 1/2 teaspoon(s)
Parsley, Dried, Chopped, #316	1/3 cup(s)
Pepper, Black, Ground, #336	1 teaspoon(s)
Milk, Dry, Nonfat Powder, #376	8 ounce(s)
Base, Beef, Low Sodium, #347	1 1/2 ounce(s)
Water, Municipal, Mississippi	2 quart(s) + 3 cup(s)
Soup, Cream of Mushroom, Low Sodium, #353	2 50 ounce can(s)

DIRECTIONS

1.	To prepare rice: Place brown rice in each 12" x 20" x 4" deep steamtable pan and add hot water to each pan. Add 2 teaspoons salt to each pan and mix. Steam for approximately 45 minutes or until tender and fluffy. Check at 30 minutes of cooking time for water absorption. If needed add more water. Cover, and place in warmer until ready to serve. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
2.	Brown ground beef and drain. Press draining beef to remove excess fat. After draining ground beef, continue cooking. Sprinkle flour over beef and stir.
3.	Add onions, garlic powder, parsley flakes, and pepper. Stir to combine. Cook over low heat for approximately 5 minutes or until onions are soft.
4.	In a separate bowl, combine dry milk, water, and beef base. Wisk until well blended. Add milk mixture and undiluted soup to beef mixture and blend well. Cook until thickened. Pour into serving pans. Serve immediately or cover and place in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
5.	Portion meat mixture with 6-ounce ladle (3/4 cup) over 1/2 cup cooked rice for each servings. Each portion provides 2 oz. eq. of meat/meat alternate and 1 oz. eq. whole grain. 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.

Production Notes

Use commodity products when available.

Nutrients Per Serving

Calories

349

Carbohydrates

32.05 g

Dietary Fiber

1.64 g

Protein

23.85 g

Sodium

445.28 mg

Total Fat

13.09 g

Sat. Fat

4.88 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Beef Stroganoff Over Rice

After the beef, dry milk, beef broth mixture has been blended into the beef mixture

One serving of beef stroganoff over rice

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Beef Stroganoff Over Rice

DIRECTIONS

Production Notes

Nutrients Per Serving

Illustrated Steps for Preparation of Beef Stroganoff Over Rice