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Country Fried Steak with Gravy (Made)
2 oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: 1 patty
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Flour, All Purpose, Enriched, #2011 | 2 cups |
Salt, Table, #2723 | 1 tablespoon |
Pepper, Black, Ground, #2718 | 1 tablespoon |
Onions, Chopped, Dehydrated, #2738 | 3/4 cup |
Beef, Gound, 80/20, #1001 | 9 pounds |
Margarine, Bulk, #1319 | 2 ounces |
Flour, All Purpose, Enriched, #2011 | 1 cup |
Base, Beef, Low Sodium, #2500 | 3 tablespoons |
Water, Municipal, Mississippi | 2 quarts + 1/2 cup |
Onion Powder, #2714 | 2 teaspoons |
Pepper, Black, Ground, #2718 | 1/4 teaspoon |
DIRECTIONS
1. | Thaw the beef in the refrigerator. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | Combine 2 cups of the flour, salt, and 1 tablespoon of the pepper for every 50 country fried steaks. |
3. | Combine about ½ of the seasoned flour with the dehydrated onions and ground beef in a mixing bowl. Mix for 2 minutes on low speed. |
4. | Place 4 pounds 8 ounces (2¼ quarts) of the ground beef mixture into each sheet pan (18" x 26" x 1"). Pat or flatten the meat with a rolling pin to cover the pan evenly. For 50 servings, use 2 sheet pans. For 100 servings, use 4 sheet pans. |
5. | Sprinkle the remaining seasoned flour evenly over the meat, about ½ cup per pan. Pat the seasoned flour into the meat. |
6. | Cut each pan 5 x 5 (25 portions per pan). Alternate instructions: Portion steaks with a #12 scoop onto ungreased sheet pans (18" x 26" x 1"). Flatten each steak into an oval patty. For 50 servings, use 2 sheet pans. For 100 servings, use 4 sheet pans. Place a pan liner on top of the patties. Stack several filled pans on top of each other to flatten thepatties. |
7. | To bake: CCP: Heat to 155 degrees F or higher for 17 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
8. | Transfer the steaks, browned side up, into steamtable pans (12" x 20" x 2½"). For 50 servings, use 1 steamtable pan. For 100 servings, use 2 steamtable pans. CCP: Cover and hold for service at 135 degrees F or higher. |
9. | To make the brown gravy:
|
10. | Pour the gravy over the steaks, approximately 2 quarts per pan. CCP: Cover and hold for service at 135 degrees F or higher. |
11. | Serve it 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. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. |
12. | Portion one patty with gravy per serving. Each portion provides 2 oz. eq. meat/meat alternate. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check the 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 4 hours. |
Production Notes
- Thaw the ground beef in the refrigerator overnight.
- Prepare the country fried 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.
- Use USDA Foods or Department of Defense (DoD) products when available.
Serving Notes
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.