Source: MRS 2015
MRS: 183 — Beef (100s)

Swiss Steak with Tomato Gravy

Meal Component Contribution:
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)
  •  Meat/Meat Alternate
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beef, Ground, 80/20, #1001
18  pound(s)
Bun, Hamburger, WGR, #1228
28  bun(s)
Onions, Frozen, Diced, #1610
1  pound(s) + 4  ounce(s)
Salt, Table, #2219
1  ounce(s)
Pepper, Black, Ground, #2718
2  teaspoon(s)
Milk, Dry, Nonfat Powder, #2019
3 1/2 ounce(s)
Water, Municipal, Mississippi
3 3/4 cup(s)
Sauce, Worcestershire, Bulk, #2258
1/2 cup(s)
Oil, Vegetable, #2507
1  cup(s)
Flour, All Purpose, Enriched, #2011
8  ounce(s)
Sauce, Browning/Seasoning, #2254
1  tablespoon(s)
Salt, Table, #2219
1  teaspoon(s)
Pepper, Black, Ground, #2718
1  tablespoon(s)
Sauce, Tomato, #10 Can, #2826
1  #10 can(s)
DIRECTIONS

1.

Combine ground beef, bread crumbs, onion, salt, black pepper, powder milk, water and Worchestershire Sauce.

2.

Using #10 scoop, shape into 2½ ounce portion patties and place on parchment paper lined sheet pan.
Flatten patties slightly by placing placement paper and sheetpan on top of patties. Press on top of sheet pan with both hands to flatten steaks.

3.

To bake:
Convection oven: 325 degrees F for 1 hour, 30 minutes or until brown.
Conventional oven: 325 degrees F for 2 hours or until brown.

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

4.

TO MAKE TOMATO GRAVY:

  • Combine oil and flour, then brown slightly.
  • Add browning sauce, salt, black pepper, and tomato sauce. Mix well to combine.
  • Simmer until thickened.

5.

Place steaks in a steamtable pan. Approximately 25 steaks will fit into each pan.
Cover steaks with tomato gravy.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.

6.

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 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.

Nutrients Per Serving
Calories
250
Carbohydrates
11.90 g
Dietary Fiber
1.19 g
Protein
19.75 g
Sodium
441.61 mg
Total Fat
13.35 g
Sat. Fat
4.43 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Swiss Steak with Tomato Gravy
1.

Portioning steaks with a #10 scoop

2.

Covering steaks with a sheet pan liner to flatten them

3.

Flattening the steaks

4.

Flattened steaks

5.

Making the tomato gravy

6.

1 serving of Swiss Steak with Tomato Gravy