Source: MRS 2020
MRS: 144.1 — Beef (100s)

Hamburger Steak with Gravy-USDA Foods

Meal Component Contribution:
2 oz. eq. meat/meat alternate
Number of Portions: 100  Size of Portion: 1 patty
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beef Pattie, Broiled, 2 oz. eq., USDA Foods, #110322
100  patties
Gravy Mix, Brown, #2505
1  packets
Water, Municipal, Mississippi
1  gallons
DIRECTIONS

1.

Cook the hamburger patties according to package and/or case directions. 
Shingle 50 hamburger patties in a full size 2½ inch pan. For 100 servings, use 2 full-size 2½ inch pans.

CCP:  Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.

2.

Prepare the brown gravy according to package directions.

3.

Pour 2 quarts of gravy over the hamburger patties in each steamtable pan.

4.

Serve the hamburger steaks immediately, or cover and place in holding warmer until ready for service.

CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes.

5.

Portion 1 patty and 1 ounce brown 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 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 2 hours.

Nutrients Per Serving
Calories
143
Carbohydrates
5.59 g
Dietary Fiber
1.00 g
Protein
11.00 g
Sodium
425.00 mg
Total Fat
8.32 g
Sat. Fat
3.32 g
Trans Fat
0.00 g