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Breaded 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. | Cook the breaded beef patty according to package directions. After heating to the correct temperature, place 50 in a full-size 2½ inch deep pan. For 100 servings, use 2 steamtable pans. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturers instructions on package or case have a higher temperature, follow those recommendations. |
2. | Prepare the brown gravy according to package directions. |
3. | Pour 1 gallon of gravy over the beef patties in each steamtable pan. |
4. | Serve the breaded beef steaks immediately, or cover and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil. |
5. | Portion 1 patty and 2 ounces 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. |