Source: MRS 2018
MRS: 112 — Beef (100s)

Beef Tips over Noodles (Enriched)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, 1/8 cup other vegetable
Number of Portions: 50  Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain Vegetables (Other)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
1  teaspoon(s)
Beef, Cubed for Stewing, #1000
12  pound(s)
Base, Beef, Low Sodium, #2500
2 1/2 ounce(s)
Onions, Frozen, Diced, #1610
2  pound(s) + 8  ounce(s)
Peppers, Green, Diced, Frozen, #1613
1  pound(s) + 8  ounce(s)
Pepper, Black, Ground, #2718
1  tablespoon(s)
Sauce, Worcestershire, Bulk, #2258
3/4 cup(s)
Water, Municipal, Mississippi
1 1/2 quart(s) + 1  cup(s), divided
Flour, All Purpose, Enriched, #2011
1  cup(s)
Pasta, Egg Noodle, Enriched, #2131
2 3/4 pound(s)
Water, Municipal, Mississippi
2  gallon(s)
DIRECTIONS

1.

Brown beef in steam-jacketed or braising pan that has been sprayed with pan release spray. Stir the beef frequently.

2.

Continue to brown for about 30 minutes or all pieces are browned.

3.

Mix beef base with 1 cup of water. Add to meat mixture. Add onions, peppers, black pepper, and worcestershire sauce. Stir well and simmer for about 45 minutes to 1 hour or until meat is tender.

4.

Combine flour and 1 1/2 quarts of water to make a smooth paste. Slowly stir into beef mixture to make a gravy. Cook until the mixture is thickened. This recipe yields 1 1/2 gallons. Place in steamtable pans for service.

CCP:  Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.

5.

Cook noodles according to package directions. Place noodles in half-size steamtable pans (12" x 10 "x 4"). Cover and hold in warmer until ready for service.

6.

Portion 1/2 cup of noodles with 4 ounce spoodle or #8 scoop and using a 4 ounce spoodle or a #8 scoop, serve 1/2 cup beef tips mixture over  noodles per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, and 1/8 cup other vegetable.

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.

Serving Notes

Cooked rice may be used in place of noodles. The nutrient analysis must be re-calculated if rice used.

Nutrients Per Serving
Calories
265
Carbohydrates
20.98 g
Dietary Fiber
1.28 g
Protein
24.37 g
Sodium
502.00 mg
Total Fat
9.92 g
Sat. Fat
4.67 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Beef Tips over Noodles (Enriched)
1.

Cubed beef ready to be browned

2.

Brown beef in steam-jacketed or braising pan that has been sprayed with pan release spray.

3.

Add onions, peppers, black pepper, and worcestershire sauce. Stir well and simmer.

4.

Slowly stir flour and water mixture into beef mixture to make a gravy. Cook until the mixture is thickened.

5.

1 serving of Beef Tips over Noodles