Source: MRS 2020
MRS: 142 — Beef (100s)

Beef Stroganoff over Rice - Crumb

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
Beef, Ground, 80/20, #1001
19  pounds + 8  ounces
Flour, All Purpose, Enriched, #2011
2  cups
Onions, Frozen, Diced, #1610
1  quart + 3  cups
Garlic Powder, #2709
1  tablespoons
Parsley, Dried, Chopped, #2717
2/3 cup
Pepper, Black, Ground, #2718
2  teaspoons
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
2  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.
  • Steam 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, 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.

Brown the ground meat and then drain it. Press the draining beef to remove excess fat. After draining the ground beef, continue cooking it.

3.

Sprinkle the flour over the beef and stir the mixture.

4.

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

5.

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.
Pour into serving pans. Serve immediately or cover and place in warmer until ready for service.

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

6.

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

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

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.

Nutrients Per Serving
Calories
321
Carbohydrates
29.17 g
Dietary Fiber
1.35 g
Protein
16.19 g
Sodium
288.00 mg
Total Fat
15.15 g
Sat. Fat
5.34 g
Trans Fat
0.00 g