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    Braised Beef and Noodles: Meat, Fish, and Poultry No.L 017 00

    Uploaded by

    David Bradley
    This document provides a recipe for braised beef and noodles. It lists the ingredients and measurements needed, including 30 lbs of diced lean beef, onions, catsup, black pepper, thyme, garlic powder and bay leaves. The instructions are to braise the beef and vegetables for 2 hours, cook egg noodles separately, and then combine the noodles with the thickened beef mixture before serving. Food safety steps include bringing the mixture to 145F and holding it at 140F or higher before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Braised Beef and Noodles: Meat, Fish, and Poultry No.L 017 00

    Uploaded by

    David Bradley
    8 views1 page
    This document provides a recipe for braised beef and noodles. It lists the ingredients and measurements needed, including 30 lbs of diced lean beef, onions, catsup, black pepper, thyme, garlic powder and bay leaves. The instructions are to braise the beef and vegetables for 2 hours, cook egg noodles separately, and then combine the noodles with the thickened beef mixture before serving. Food safety steps include bringing the mixture to 145F and holding it at 140F or higher before serving.

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    L01700

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    This document provides a recipe for braised beef and noodles. It lists the ingredients and measurements needed, including 30 lbs of diced lean beef, onions, catsup, black pepper, thyme, garlic powder and bay leaves. The instructions are to braise the beef and vegetables for 2 hours, cook egg noodles separately, and then combine the noodles with the thickened beef mixture before serving. Food safety steps include bringing the mixture to 145F and holding it at 140F or higher before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    8 views1 page

    Braised Beef and Noodles: Meat, Fish, and Poultry No.L 017 00

    Uploaded by

    David Bradley
    This document provides a recipe for braised beef and noodles. It lists the ingredients and measurements needed, including 30 lbs of diced lean beef, onions, catsup, black pepper, thyme, garlic powder and bay leaves. The instructions are to braise the beef and vegetables for 2 hours, cook egg noodles separately, and then combine the noodles with the thickened beef mixture before serving. Food safety steps include bringing the mixture to 145F and holding it at 140F or higher before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    MEAT, FISH, AND POULTRY No.

    L 017 00

    BRAISED BEEF AND NOODLES


    Yield 100 Calories 294 cal Carbohydrates 21 g Protein 26 g Fat 11 g Portion 1-1/4 Cups Cholesterol 81 mg Sodium 716 mg Calcium 27 mg

    Ingredient
    BEEF,DICED,LEAN,RAW WATER ONIONS,FRESH,SLICED CATSUP PEPPER,BLACK,GROUND THYME,GROUND GARLIC POWDER BAY LEAF,WHOLE,DRIED SALT NOODLES,EGG WATER,BOILING SALT FLOUR,WHEAT,GENERAL PURPOSE WATER,COLD

    Weight
    30 lbs 14-5/8 lbs 4 lbs 2-1/8 lbs 2/3 oz 1/2 oz 3/8 oz 1/4 oz 3-3/8 oz 3-1/2 lbs 58-1/2 lbs 1-1/2 oz 1-1/2 lbs 3-1/8 lbs

    Measure
    1 gal 3 qts 1 gal 1 qts 3 tbsp 3 tbsp 1 tbsp 6 each 1/4 cup 1-2/3 tbsp 2 gal 2-1/2 qts 7 gal 2-1/3 tbsp 1 qts 1-1/2 cup 1 qts 2 cup

    Issue
    4-1/2 lbs

    Method
    1 Place beef, water, onions, catsup, pepper, thyme, garlic powder, bay leaves and salt in steam-jacketed kettle or stock pot. Bring to a boil; reduce heat; cover; simmer about 2 hours or until tender. Skim off excess fat. Remove bay leaves. 2 Add noodles to boiling salted water; return to a boil; cook 8 to 10 minutes or until tender; drain thoroughly. 3 Combine flour and water to make smooth mixture; stir into beef mixture. Blend well. Return to boil. Reduce heat; cook 10 minutes or until thickened. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 4 Add cooked noodles to beef mixture. Stir well. CCP: Hold for service at 140 F. or higher.

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