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Swiss Steak with Tomato Gravy
2 oz. eq. meat/meat alternate, 1/8 cup red/orange vegetable
Number of Portions: 100 Size of Portion: 1 steak
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Bun, Hamburger, WGR, #1228 | 28 buns |
Beef, Gound, 80/20, #1001 | 18 pounds |
Onions, Frozen, Diced, #1610 | 2 1/2 cups |
Salt, Table, #2723 | 2 tablespoons |
Pepper, Black, Ground, #2718 | 2 teaspoons |
Milk, Dry, Nonfat Powder, #2019 | 3/4 cup |
Water, Municipal, Mississippi | 3 3/4 cups |
Sauce, Worcestershire, Bulk, #2258 | 1/2 cup |
Oil, Vegetable, #2507 | 1 cup |
Flour, All Purpose, Enriched, #2011 | 2 cups |
Sauce, Browning/Seasoning, #2254 | 1 tablespoon |
Salt, Table, #2723 | 1 teaspoon |
Pepper, Black, Ground, #2718 | 1 tablespoon |
Sauce, Tomato, #10 Can, #2826 | 1 #10 can |
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. | To make breadcrumbs, toast the hamburger buns in a low temperature oven (200 degrees F) until slightly golden brown and firm. |
3. | Combine the ground beef, bread crumbs, onion, salt, black pepper, powder milk, water and Worchestershire Sauce. |
4. | Use a #10 scoop to shape the meat into 2½ ounce portion patties then place them on parchment paper lined sheet pan. |
5. | Flatten the patties slightly by placing placement paper and another sheetpan on top of the patties. Press on the top sheetpan with both hands to flatten the steaks. |
6. | 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. |
7. | Remove the steaks from the oven and place them in steamtable pans, approximately 25 steaks will fit into each pan. 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. |
8. | TO MAKE THE TOMATO GRAVY:
|
9. | Cover the steaks with tomato gravy. Serve immediately, or 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 product at a minimum temperature of 135 degrees F. |
10. | Portion 1 steak with 1 ounce tomato gravy per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1/8 cup red/orange vegetable. 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.
Nutrients Per Serving
Illustrated Steps for Preparation of Swiss Steak with Tomato Gravy
| 1. | _300_200_int_c1.jpg) Portioning steaks with a #10 scoop | 2. | _300_200_int_c1.jpg) Covering steaks with a sheet pan liner to flatten them |
| 3. | _300_200_int_c1.jpg) Flattening the steaks | 4. | _300_200_int_c1.jpg) Flattened steaks |
| 5. | _300_200_int_c1.jpg) Making the tomato gravy | 6. | _300_200_int_c1.jpg) 1 serving of Swiss Steak with Tomato Gravy |