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Beef Tips over Noodles
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 50 Size of Portion: 1/2 cup servings
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #395 | 1 teaspoon(s) |
Beef, Cubed for Stewing, #2 | 12 pound(s) |
Base, Beef, Low Sodium, #347 | 2 1/2 ounce(s) |
Onions, Frozen, Chopped, #72 | 2 pound(s) + 8 ounce(s) |
Bell Peppers, Green, Whole, Fresh, #641 | 1 pound(s) + 8 ounce(s) |
Pepper, Black, Ground, #336 | 1 tablespoon(s) |
Sauce, Worcestershire, Bulk, #289 | 3/4 cup(s) |
Water, Municipal, Mississippi | 1 1/2 quart(s) + 1 cup(s), divided |
Flour, All Purpose, Enriched, #358 | 1 cup(s) |
Pasta, Egg Noodle, Medium, #296 | 2 3/4 pound(s) |
Water, Municipal, Mississippi | 2 gallon(s) |
DIRECTIONS
1. | Brown beef in steam-jacketed or braising pan that has been sprayed with food release spray. Stir the beef frequently. |
2. | Continue to brown for about 30 minutes or all pieces are browned. |
3. | Mix beef base with 1 cup of water. Add to meat mixture. Add onions, peppers, black pepper, and worcestershire sauce. Stir well and simmer for about 45 minutes to 1 hour or until meat is tender. |
4. | Combine flour and 1 1/2 quarts of water to make a smooth paste. Slowly stir into beef mixture to make a gravy. Cook until the mixture is thickened. This recipe yields 1 1/2 gallons. Place in steamtable pans for service. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Cook noodles according to package directions. Place noodles in half-size steamtable pans (12" x 10 "x 4"). Cover and hold in warmer until ready for service. |
6. | Portion 1/2 cup of noodles with 4 ounce spoodle or #8 scoop and using a 4 ounce spoodle or a #8 scoop, serve 1/2 cup beef tips mixture over noodles per serving. Each portion provides 2 oz. eq. 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 F or lower. |
Production Notes
Use commodity products when available.