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Country Fried Steak (made)
2 oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: 1 patty
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Flour, All Purpose, Enriched, #358 | 8 ounce(s) |
Salt, Table, #343 | 1 tablespoon(s) |
Pepper, Black, Ground, #336 | 1 tablespoon(s) |
Onions, Chopped, Dehydrated, #278 | 3/4 cup(s) |
Beef, Ground, 80/20, #3 | 9 pound(s) |
Margarine, Bulk, #119 | 2 ounce(s) |
Flour, All Purpose, Enriched, #358 | 5 ounce(s) |
Base, Beef, Low Sodium, #347 | 1 1/2 ounce(s) |
Water, Municipal, Mississippi | 2 quart(s) + 1/2 cup(s) |
Onion Powder, #326 | 2 teaspoon(s) |
Pepper, Black, Ground, #336 | 1/4 teaspoon(s) |
DIRECTIONS
1. | Combine flour, salt and pepper. |
2. | Combine about 1/2 of the seasoned flour with onions and ground beef in mixer bowl. Mix for 2 minutes on low speed. |
3. | Place 4 pounds 8 ounces (2 1/4 quarts) ground beef into each sheet pan (18" x 26" x 1"). Pat or flatten meat with rolling pin to cover pan evenly. For 50 servings, use 2 sheet pans. |
4. | Sprinkle remaining seasoned flour evenly over meat, about 1/2 cup per pan. Pat into meat. |
5. | Cut each pan 5x5 (25 portions per pan). Alternate instructions: With a #12 scoop, portion steaks onto ungreased sheet pans (18" x 26" x 1"). Flatten into an oval patty. For 50 servings, use 2 sheet pans. Place pan liner on top of patties. Stack several filled pans on top of each other to flatten patties. |
6. | To bake: CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
7. | Transfer steaks, browned side up, into steamtable pans (12"x20"x2 1/2"). For 50 servings, use 1 steamtable pan. |
8. | For brown gravy: Melt margarine in stockpot. Blend in flour and cook mixture on medium heat, stirring frequently until golden brown or about 8-10 minutes. |
9. | Slowly stir in beef base, water, onion powder, and pepper. Blend well and bring to a boil. Reduce heat. Simmer, stirring constantly until thickened, 6-8 minutes. |
10. | Pour gravy over steaks, approximately 2 quarts per pan. |
11. | 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. |
12. | Portion 1 patty with gravy per serving. Each portion provides 2 oz. eq. meat/meat alternate. 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.