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
Beef, Ground, 80/20, #1001
19 pounds + 8 ounces
Flour, All Purpose, Enriched, #2011
Onions, Frozen, Diced, #1610
1 quart + 3 cups
Garlic Powder, #2709
Parsley, Dried, Chopped, #2717
Pepper, Black, Ground, #2718
Milk, Dry, Nonfat Powder, #2019
Base, Beef, Low Sodium, #2500
Water, Municipal, Mississippi
1 gallon + 7 cups
Soup, Cream of Mushroom, Low Sodium, #2513
2 50 ounce cans
To prepare the rice:
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.
Brown the ground meat and then drain it. Press the draining beef to remove excess fat. After draining the ground beef, continue cooking it.
Sprinkle the flour over the beef and stir the mixture.
Add the onions, garlic powder, parsley flakes, and pepper. Stir the mixture to combine.
In a separate bowl, combine the dry milk, water, and beef base. Wisk this mixture until it is well blended.
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.
Pour the beef stroganoff into serving pans. Serve immediately or cover and place in warmer until ready for service.
CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion the 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.
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.
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