Source: MRS 2017
MRS: 172 — Beef (100s)

Salisbury Steak with Gravy

Meal Component Contribution:
2ΒΌ oz. eq. meat/meat alternate
Number of Portions: 50  Size of Portion: 1 steak
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Beef, Ground, 80/20, #1001
10  pound(s)
Cereal, Oatmeal, Quick, WGR, #2123
2  cup(s)
Eggs, Whole, Fresh, #1318
3  egg(s)
Water, Municipal, Mississippi
1  cup(s)
Water, Boiling, Municipal
1  cup(s)
Base, Beef, Low Sodium, #2500
1  teaspoon(s)
Milk, Dry, Nonfat Powder, #2019
1/2 cup(s)
Onions, Frozen, Diced, #1610
3  cup(s)
Parsley, Dried, Chopped, #2717
1/4 cup(s)
Pepper, Black, Ground, #2718
1/2 teaspoon(s)
Gravy Mix, Brown, #2505
1/2 package(s)
Water, Municipal, Mississippi
2  quart(s)
DIRECTIONS

1.

Blend ingredients beef through black pepper in mixer for 4 minutes on low speed. DO NOT OVERMIX.

2.

Portion 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 into an oval pattie.

3.

Bake until browned and cooked thoroughly:
Conventional oven: 350 degrees F for  25-30 minutes.
Convection oven: 300 degrees F for 12-15 minutes.

CCP:  Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.

4.

Transfer steaks to steamtable pans (12" x 20" x 2½"). For 50 servings, use 2 steamtable pans.

5.

Cover with plastic wrap and place in warmer until ready for service.

6.

Prepare gravy according to package directions.

7.

Portion 1 steak with 1 ounce of gravy per serving. Each portion provides 2¼ oz. eq. of meat/meat alternate.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees F or lower.

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
Calories
239
Carbohydrates
8.45 g
Dietary Fiber
0.97 g
Protein
21.03 g
Sodium
292.16 mg
Total Fat
12.94 g
Sat. Fat
5.16 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Salisbury Steak with Gravy
1.

Steaks portioned onto sheet pans

2.

Covering steaks with a sheet pan liner to flatten them

3.

Flattening steaks

4.

Flattened steaks

5.

Baked steaks

6.

1 serving of Salisbury Steak with Brown Gravy