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Breaded Beef Steak with Brown Gravy-Merch
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1 patty
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
Beef Steak, Breaded, WGR, 3.5 oz., #1004 | 100 patties |
Gravy Mix, Brown, #2505 | 2 packages |
Water, Municipal, Mississippi | 2 gallons |
DIRECTIONS
1. | Spray sheet pans with food release spray. |
2. | Place the patties on the sheet pans. Heat the breaded beef patty according to package directions. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
3. | Prepare the brown gravy according to package directions. Pour one gallon of gravy over the beef patties in each steamtable pan. |
4. | Serve the Breaded Beef Patties immediately, or cover them and place them in a holding warmer until ready for service. CCP: Cover and hold product at a minimum temperature of 135 degrees F or higher. |
5. | Portion one patty and two ounces of brown gravy per serving. One serving provides 2 oz. eq. 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. Discard any leftovers. |
Production Notes
Prepare the breaded steak and gravy for just-in-time for service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.