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Beef Pie with Biscuit Topping (Canned Beef)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 047 00
BEEF PIE WITH BISCUIT TOPPING (CANNED BEEF)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
583 cal
42 g
42 g
27 g
105 mg
625 mg
93 mg
Ingredient
Weight
Measure
Issue
CARROTS,FRESH,SLICED
5 lbs
1 gal 1/2 qts
6-1/8 lbs
ONIONS,FRESH,QUARTERED
4-5/8 lbs
1 gal 5/8 qts
5-1/8 lbs
POTATOES,FRESH,PEELED,CUBED
6-1/4 lbs
1 gal 5/8 qts
7-3/4 lbs
16-3/4 lbs
2 gal
WATER
BEEF,CANNED,CHUNKS,W/NATURAL JUICE,DRAINED
29 lbs
6 gal 2-1/2 qts
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
SHORTENING,VEGETABLE,MELTED
14-1/2 oz
2 cup
FLOUR,WHEAT,GENERAL PURPOSE
1-2/3 lbs
1 qts 2 cup
RESERVED STOCK
20-7/8 lbs
2 gal 2 qts
PEPPER,BLACK,GROUND
1/8 oz
1/8 tsp
PEAS,GREEN,CANNED,DRAINED
6-1/8 lbs
1 gal 1/8 qts
BAKING POWDER BISCUITS (BISCUIT MIX) (1 BISC)
3-5/8 kg
100 unit
Method
1
Simmer carrots 10 to 15 minutes. Add onions and potatoes. Cook 20 minutes or until just tender.
2
Drain vegetables. Reserve liquid for use in Step 5; vegetables for use in Step 6.
3
Drain beef chunks; reserve juices for use in Step 5.
4
Lightly spray pan with non-stick cooking spray. Combine shortening or salad oil and flour; brown lightly on low heat.
5
Add beef juices, vegetable liquid or water gradually. Cook 15 minutes or until thickened. Stir constantly. Add pepper.
6
Add beef; cook until simmering. Add vegetables and simmer. CCP: Internal temperature must reach 165 F. or higher for 15
seconds. Stew must reach 180 F. or raw dough on bottom of biscuits will result.
7
Pour about 6-1/2 quarts meat mixture into each pan.
8
Add 3 cups peas to each pan. Stir lightly.
9
Prepare 1 recipe Baking Powder Biscuits, Recipe No. D 001 01. Place 25 biscuits on top of mixture in each pan.
Using a convection oven, bake at 400 F. for 10-15 minutes on low fan, open vent or until biscuits are browned. (Stew must reach
10
180 F. or raw dough on bottom of biscuits will result.) CCP: Internal temperature must reach 155 F. or higher for 15 seconds.
Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/beef_pie_with_biscuit_topping_canned_beef.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 583 cal |
| Carbohydrates: | 42 g |
| Protein: | 42 g |
| Fat: | 27 g |
| Cholesterol: | 105 mg |
| Sodium: | 625 mg |
| Calcium: | 93 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CARROTS,FRESH,SLICED | 5 lbs | 1 gal 1/2 qts | 6-1/8 lbs |
| ONIONS,FRESH,QUARTERED | 4-5/8 lbs | 1 gal 5/8 qts | 5-1/8 lbs |
| POTATOES,FRESH,PEELED,CUBED | 6-1/4 lbs | 1 gal 5/8 qts | 7-3/4 lbs |
| WATER | 16-3/4 lbs | 2 gal | |
| BEEF,CANNED,CHUNKS,W/NATURAL JUICE,DRAINED | 29 lbs | 6 gal 2-1/2 qts | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| SHORTENING,VEGETABLE,MELTED | 14-1/2 oz | 2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 1-2/3 lbs | 1 qts 2 cup | |
| RESERVED STOCK | 20-7/8 lbs | 2 gal 2 qts | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/8 tsp | |
| PEAS,GREEN,CANNED,DRAINED | 6-1/8 lbs | 1 gal 1/8 qts | |
| BAKING POWDER BISCUITS (BISCUIT MIX) (1 BISC) | 3-5/8 kg | 100 unit |
| Method: | |
|
1 Simmer carrots 10 to 15 minutes. Add onions and potatoes. Cook 20 minutes or until just tender. 2 Drain vegetables. Reserve liquid for use in Step 5; vegetables for use in Step 6. 3 Drain beef chunks; reserve juices for use in Step 5. 4 Lightly spray pan with non-stick cooking spray. Combine shortening or salad oil and flour; brown lightly on low heat. 5 Add beef juices, vegetable liquid or water gradually. Cook 15 minutes or until thickened. Stir constantly. Add pepper. 6 Add beef; cook until simmering. Add vegetables and simmer. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Stew must reach 180 F. or raw dough on bottom of biscuits will result. 7 Pour about 6-1/2 quarts meat mixture into each pan. 8 Add 3 cups peas to each pan. Stir lightly. 9 Prepare 1 recipe Baking Powder Biscuits, Recipe No. D 001 01. Place 25 biscuits on top of mixture in each pan. Using a convection oven, bake at 400 F. for 10-15 minutes on low fan, open vent or until biscuits are browned. (Stew must reach 10 180 F. or raw dough on bottom of biscuits will result.) CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence