Search the recipe database
Salisbury Steak with Gravy - Merchants
2 oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: 1 steak
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Base, Beef, Low Sodium, #2500 | 1 teaspoon |
Water, Boiling, Municipal | 1 cup |
Beef, Gound, 80/20, #1001 | 10 pounds |
Cereal, Oatmeal, Quick, WGR, #2123 | 2 cups |
Eggs, Whole, Fresh, #1318 | 3 eggs |
Water, Municipal, Mississippi | 1 cup |
Milk, Dry, Nonfat Powder, #2019 | 1/2 cup |
Onions, Frozen, Diced, #1610 | 3 cups |
Parsley, Dried, Chopped, #2717 | 1/4 cup |
Pepper, Black, Ground, #2718 | 1 teaspoon |
Gravy Mix, Brown, #2505 | 1/2 package |
Water, Municipal, Mississippi | 1/2 gallon |
DIRECTIONS
1. | Thaw the ground beef, onions, and green peppers in the refrigerator overnight. Drain the onions and green peppers thoroughly before adding them to the recipe. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | Dissolve the beef base in hot water. Set the mixture aside for use later in the recipe. |
3. | Blend the beef stock, beef, oatmeal, eggs, 1 cup of water, dry milk, onions, dried parsley, and black pepper in a mixer with a paddle attachment for 4 minutes on low speed. DO NOT OVERMIX. |
4. | Portion the steaks onto ungreased sheet pans (18" x 26" x 1") with a #12 scoop (1/3 cup), approximately 25 steaks per pan. |
5. | Flatten the steaks into oval patties. |
6. | Bake the steaks until they are browned and cooked thoroughly:
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. |
7. | Transfer the steaks to steamtable pans (12" x 20" x 2½"). CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. |
8. | Prepare the brown gravy according to the package directions. |
9. | Serve the Salisbury Steaks immediately, or cover them and place them in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. |
10. | Portion one steak per serving. Each portion provides 2 oz. eq. of 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. |
Production Notes
Thaw the ground beef, onions, and green peppers in refrigerator overnight. Drain thawed onions and peppers thoroughly prior to adding to the recipe.
Purchasing Guide
Use USDA Foods or Department of Defense (DoD) products when available.
Miscellaneous Notes
- 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.
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
Nutrients Per Serving
Illustrated Steps for Preparation of Salisbury Steak with Gravy - Merchants
| 1. | _300_200_int_c1.jpg) Steaks portioned onto sheet pans | 2. | _300_200_int_c1.jpg) Covering the Salisbury Steaks with a sheet pan liner to flatten them |
| 3. | _300_200_int_c1.jpg) Flattening the Salisbury Steaks | 4. | _300_200_int_c1.jpg) Flattened Salisbury Steaks |
| 5. | _300_200_int_c1.jpg) Baked Salisbury Steaks | 6. | _300_200_int_c1.jpg) 1 serving of Salisbury Steak with Brown Gravy |