Search the recipe database
Salisbury Steak with Gravy
2 1/4 oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: 1 steak
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Beef, Ground, 80/20, #3 | 10 pound(s) |
Cereal, Oatmeal, Quick, WGR, #165 | 2 cup(s) |
Eggs, Whole, Liquid, Frozen, #115 | 3/4 cup(s) |
Water, Municipal, Mississippi | 1 cup(s) |
Water, Boiling, Municipal | 1 cup(s) |
Base, Beef, Low Sodium, #347 | 1 ounce(s) |
Milk, Dry, Nonfat Powder, #376 | 1/2 cup(s) |
Onions, Frozen, Chopped, #72 | 3 cup(s) |
Parsley, Dried, Chopped, #316 | 1/4 cup(s) |
Pepper, Black, Ground, #336 | 1/2 tablespoon(s) |
Gravy Mix, Brown, #356 | 1/2 package(s) |
Water, Municipal, Mississippi | 2 quart(s) |
DIRECTIONS
1. | Blend ingredients beef through black pepper in mixer for 4 minutes on low speed. DO NOT OVERMIX. |
2. | Portion steaks onto ungreased sheet pans (18" x 26" x 1") with a #12 scoop (1/3 cup), approximately 25 steaks per pan. For 50 servings, use 2 sheet pans. Flatten into an oval pattie. |
3. | Bake until browned and cooked thoroughly: CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
4. | Transfer steaks to steamtable pans (12" x 20" x 2 1/2"). For 50 servings, use 2 steamtable pans. |
5. | Cover with plastic wrap and place in warmer until ready for service. |
6. | Prepare gravy according to package directions. |
7. | Portion 1 steak with 1 ounce of gravy per serving. Each portion provides 2 1/4 oz. eq. of 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 F or lower. |
Production Notes
May substitute 1/2 cup of dehydrated onions for every 2 cups of fresh onions.
Use commodity products when avaliable.
Nutrients Per Serving
Illustrated Steps for Preparation of Salisbury Steak with Gravy
| 1. |  Using a #12 scoop to portion steaks | 2. |  Flattening steaks into oval patties |
| 3. |  1 Salisbury Steak with 1 ounce of brown gravy |