Cook Time: 90 Min.

Serving Size: 3 oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: Fish, wheat, milk, soy

Calories: 190 Kcal

Carbohydrates: 15 g

Protein: 21 g

Total Fat: 6 g

Calcium: 50 mg

Sodium: 450 mg

Ingredients

10 Servings

• 3/4 Cup Flour, All Purpose

• 1/2 tsp Salt, Iodized

• 1 1/4 tsp Pepper, Black Ground

• 10 each Beef, Steak Cube Raw

• 2 Tbsp 1 tsp Margarine, Solids

• 1.5 Oz Onion, Yellow

• 2 1/3 Cup Tomato, Diced Cnd

• 1/3 Cup Sauce, Worcestershire

25 Servings

• 2 Cup Flour, All Purpose

• 1 tsp Salt, Iodized

• 1 Tbsp Pepper, Black Ground

• 25 each Beef, Steak Cube Raw

• 1/3 Cup Margarine, Solids

• 3 Oz Onion, Yellow

• 1 1/2 Qt Tomato, Diced Cnd

• 1 Cup Sauce, Worcestershire

50 Servings

• 1 Qt Flour, All Purpose

• 2 tsp Salt, Iodized

• 2 Tbsp Pepper, Black Ground

• 50 each Beef, Steak Cube Raw

• 3/4 Cup Margarine, Solids

• 6.5 Oz Onion, Yellow

• 3 Qt Tomato, Diced Cnd

• 2 Cup Sauce, Worcestershire

100 Servings

• 2 Qt Flour, All Purpose

• 1 Tbsp 1 tsp Salt, Iodized

• 1/4 Cup Pepper, Black Ground

• 100 each Beef, Steak Cube Raw

• 1 1/2 Cup Margarine, Solids

• 12.5 Oz Onion, Yellow

• 1 Gal 3 Cup Tomato, Diced Cnd

• 1 Qt Sauce, Worcestershire

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Mix together flour and seasonings. Pound into meat.

3. Brown meat in margarine. Place slightly overlapping in pans.

4. Add tomatoes, onions, and worcestershire to meat. Cover tightly with foil and bake immediately.

5. For Ground Meat (Beef, Pork, Veal, Lamb, Fish) and Eggs: Cook to internal temp of 155F/68C held for 17 seconds.

6. CCP -- Maintain >140F/60C; discard unused product.

7. CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

9. Discard unused product.
   
   Print Recipe Here