Source: MRS 2020
MRS: 146 — Beef (100s)

Beef Steak with Gravy (2½ oz. eq.)

Meal Component Contribution:
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
  •  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
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.

Pour 2 quarts of the brown gravy over hamburger patties in each steamtable pan.

4.

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.

5.

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.

Nutrients Per Serving
Calories
252
Carbohydrates
3.19 g
Dietary Fiber
0.10 g
Protein
15.00 g
Sodium
753.00 mg
Total Fat
19.82 g
Sat. Fat
8.52 g
Trans Fat
0.00 g