Source: MRS 2020
MRS: 142.2 — Beef (100s)

Beef Stroganoff over Rice-Briggs(w/BC)

Meal Component Contribution:
2 oz. eq. of meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100  Size of Portion: ¾ cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Rice, Long Grain,Brown, Parboiled, #2139
7  pounds + 4  ounces
Water, Hot, Municipal
1  gallon + 1  quart
Salt, Table, #2219
1  tablespoon + 1  teaspoon
Pan Release Spray, Vegetable Oil, #2514
10  second spray
Flour, All Purpose, Enriched, #2011
2  cups
Onions, Frozen, Diced, #1610
1  quart + 3  cups
Garlic Powder, #2709
1  tablespoon
Parsley, Dried, Chopped, #2717
2/3 cups
Pepper, Black, Ground, #2718
2  teaspoons
Beef Crumbles, #100134
17  pounds
Milk, Dry, Nonfat Powder, #2019
1  pound
Base, Beef, Low Sodium, #2500
1/3 cup
Water, Municipal, Mississippi
1  gallon + 7  cups
Soup, Cream of Mushroom, Low Sodium, #2513
4  50 ounce cans
DIRECTIONS

1.

To prepare the rice:

  • Place 3 pounds + 10 ounces of brown rice in each 12" x 20" x 4" steamtable pan and add 2½ quarts of hot water to each pan.
  • Add 2 teaspoons of salt to each pan and mix to distribute the salt.
  • Steam the rice for approximately 45 minutes or until the rice is tender and fluffy. Check at 30 minutes of cooking time for the amount of water absorption. If needed, add more water.
  • Cover the rice, and place in warmer until ready to serve.

Rice amounts are based on USDA Food Buying Guide. Overcooking or hot holding rice for long periods of time will increase the volume and the yield.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.  Check temperature every 30 minutes.

2.

Spray braising pans with food release spray.

3.

Add the onions, garlic powder, parsley and pepper to the pan. Stir the vegetables to combine. Cook over low heat for approximately 5 minutes, or until the onions are soft.

4.

Add the thawed beef crumbles to the mixture and stir until well combined.

5.

In a separate bowl, combine the dry milk, water, and beef base. Wisk this mixture until it is well blended.

6.

Add the dry milk mixture and undiluted soup to beef mixture and blend well. Cook until thickened.

CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

7.

Pour the beef stroganoff into serving pans. 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.  Check temperature every 30 minutes.

8.

Portion meat mixture with 6-ounce ladle (¾ cup) over  ½ cup cooked rice for each servings. Each portion provides 2 oz. eq. of meat/meat alternate and 1 oz. eq. whole grain.

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.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.

Cooked noodles can be substituted for rice. The nutrient analysis must be re-calculated if noodles are used.

Miscellaneous Notes

Yield: 48 servings is about 2 ¼ gallons.

Nutrients Per Serving
Calories
309
Carbohydrates
33.79 g
Dietary Fiber
3.49 g
Protein
18.92 g
Sodium
525.00 mg
Total Fat
11.12 g
Sat. Fat
5.25 g
Trans Fat
0.00 g