Beef Burgundy

Cook Time: 90 Min.

Serving Size: 3/4 Cup Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 400°F

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Nutritional Content

Allergens: Tomato; Corn; Beef; Mushroom; Allergen Sulphites

Calories: 120 Kcal

Carbohydrates: 5 g

Protein: 17 g

Total Fat: 3.5 g

Calcium: 20 mg

Sodium: 160 mg

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Ingredients

10 Servings

• 2 lb Beef, Cubes Raw

• 3 1/4 Cup Water, Tap

• 3/4 Cup Mushrooms, Pieces Cnd

• 2 tsp Base, Beef Paste LS G-F

• 1/4 tsp Pepper, Black Ground

• 1/3 Cup Wine, Burgundy

• 3 Tbsp 1 tsp Tomato, Paste Cnd

• 3 Tbsp 1 tsp 4 Cornstarch

• 1/3 Cup Water, Tap

25 Servings

• 5 lb Beef, Cubes Raw

• 2 Qt Water, Tap

• 2 Cup Mushrooms, Pieces Cnd

• 2 Tbsp Base, Beef Paste LS G-F

• 1/2 tsp Pepper, Black Ground

• 3/4 Cup Wine, Burgundy

• 1/2 Cup Tomato, Paste Cnd

• 1/2 Cup Cornstarch

• 1 Cup Water, Tap

50 Servings

• 10 lb Beef, Cubes Raw

• 1 Gal Water, Tap

• 1 Qt Mushrooms, Pieces Cnd

• 1/4 Cup Base, Beef Paste LS G-F

• 1 tsp Pepper, Black Ground

• 1 1/2 Cup Wine, Burgundy

• 1 Cup Tomato, Paste Cnd

• 1 Cup Cornstarch

• 2 Cup Water, Tap

100 Servings

• 20 lb Beef, Cubes Raw

• 2 Gal Water, Tap

• 2 Qt Mushrooms, Pieces Cnd

• 1/2 Cup Base, Beef Paste LS G-F

• 2 tsp Pepper, Black Ground

• 3 Cup Wine, Burgundy

• 2 Cup Tomato, Paste Cnd

• 2 Cup Cornstarch

• 1 Qt Water, Tap

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Instructions

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

2. Heat beef cubes until brown. Add first portion of water, turn heat to high until water comes to a boil. Reduce heat and cover pan. Let simmer until beef cubes are tender (approximately 1 1/2 hrs).

3. Add mushrooms, beef base, black pepper, burgundy wine, and tomato paste to beef mixture.

4. Mix cornstarch with cold water to form a smooth paste. Add to beef and cook to desired consistency.

5. For Fresh Beef, Veal, and Lamb Cuts (Steaks, Roasts, Chops): Cook to internal temp of 145F/63C held for 15 sec.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. CCP -- Cool: Product must reach 135F/57C 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.

   
   
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