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Salisbury Steak with Gravy
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) |
|---|---|
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 |
Water, Boiling, Municipal | 1 cup |
Base, Beef, Low Sodium, #2500 | 1 teaspoon |
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 beef and onions in the refrigerator. Drain the onions thoroughly on the day of assembly. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | Mix the beef base with 1 cup of water to make the beef stock. |
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 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. For 50 servings, use 2 sheet pans. Flatten the steaks into oval patties. |
5. | 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. |
6. | Transfer the steaks to steamtable pans (12" x 20" x 2½"). For 50 servings, use 2 steamtable pans. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. |
7. | Prepare gravy according to package directions. |
8. | Evenly distribute gravy over steaks. |
9. | Serve the Salisbury Steaks immediately, or cover it and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil. |
10. | Portion 1 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
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats
May substitute ½ cup of dehydrated onions for every 2 cups of fresh onions.
Nutrients Per Serving
Illustrated Steps for Preparation of Salisbury Steak with Gravy
| 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 |