Search the recipe database
Beef Steak with Gravy (2½ oz. eq.)-Merch
2½ oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 1 steak
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef Steak Burger, 3 oz., #1005 | 100 beef steak burgers |
Gravy Mix, Brown, #2505 | 1 packages |
Water, Municipal, Mississippi | 1 gallons |
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
DIRECTIONS
1. | Cook the hamburger patties according to case/package directions. Shingle 50 hamburger patties in each full-size 2½ inch pan. For 100 servings use 2 full-size 2½ inch pans. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
2. | Prepare brown gravy according to package directions. |
3. | Spray steamtable pans with food release spray. |
4. | Pour 2 quarts of the brown gravy over hamburger patties in each steamtable pan. |
5. | Serve the hamburger patties immediately, or cover and place in holding warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
6. | Portion 1 patty and 1 ounce brown gravy per serving. Each portion provides 2½ oz. eq. meat/meat alternate. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours. |