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Source: MRS 2014
MRS: 116 — Beef (100s)
Breaded Steak with Brown Gravy
Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1 patty
Recipe HACCP Process: #2 - Same day service
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1 patty
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef Steak, Breaded, WGR, 3.5 oz., #4 | 100 pattie(s) |
Gravy Mix, Brown, #356 | 2 package(s) |
Water, Municipal, Mississippi | 2 gallon(s) |
DIRECTIONS
1. | Cook breaded beef patty according to package directions. After heating to correct temperature, place 50 in a full-size 2 1/2 inch deep pan. For 100 servings, use 2 steamtable pans. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | Prepare brown gravy according to package directions. Pour 1 gallon over beef patties in each steamtable pan. Serve immediately or cover and place in holding warmer until ready for service. |
3. | Portion 1 patty and 2 ounces brown gravy per serving. One serving provides 2 oz. eq. meat/meat alternate and 1 oz. eq. whole grain. CCP: Hold and maintain product at a minimum temperature of 135 degree s F. Check temperature every 30 minutes. Discard any leftovers. |
Nutrients Per Serving
Calories
282
Carbohydrates
17.98 g
Dietary Fiber
0.80 g
Protein
14.00 g
Sodium
842.95 mg
Total Fat
17.15 g
Sat. Fat
7.25 g
Trans Fat
0.00 g