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Braised Beef and Noodles
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 017 00
BRAISED BEEF AND NOODLES
Yield 100
Portion 1-1/4 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
294 cal
21 g
26 g
11 g
81 mg
716 mg
27 mg
Ingredient
Weight
Measure
Issue
BEEF,DICED,LEAN,RAW
30 lbs
WATER
14-5/8 lbs
1 gal 3 qts
ONIONS,FRESH,SLICED
4 lbs
1 gal
4-1/2 lbs
2-1/8 lbs
1 qts
CATSUP
PEPPER,BLACK,GROUND
2/3 oz
3 tbsp
1/2 oz
3 tbsp
THYME,GROUND
GARLIC POWDER
3/8 oz
1 tbsp
BAY LEAF,WHOLE,DRIED
1/4 oz
6 each
3-3/8 oz
1/4 cup 1-2/3 tbsp
SALT
NOODLES,EGG
3-1/2 lbs
2 gal 2-1/2 qts
WATER,BOILING
58-1/2 lbs
7 gal
SALT
1-1/2 oz
2-1/3 tbsp
FLOUR,WHEAT,GENERAL PURPOSE
1-1/2 lbs
1 qts 1-1/2 cup
WATER,COLD
3-1/8 lbs
1 qts 2 cup
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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Braised Beef and Noodles

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

Ingredient Weight Measure Issue
BEEF,DICED,LEAN,RAW 30 lbs
WATER 14-5/8 lbs 1 gal 3 qts
ONIONS,FRESH,SLICED 4 lbs 1 gal 4-1/2 lbs
CATSUP 2-1/8 lbs 1 qts
PEPPER,BLACK,GROUND 2/3 oz 3 tbsp
THYME,GROUND 1/2 oz 3 tbsp
GARLIC POWDER 3/8 oz 1 tbsp
BAY LEAF,WHOLE,DRIED 1/4 oz 6 each
SALT 3-3/8 oz 1/4 cup 1-2/3 tbsp
NOODLES,EGG 3-1/2 lbs 2 gal 2-1/2 qts
WATER,BOILING 58-1/2 lbs 7 gal
SALT 1-1/2 oz 2-1/3 tbsp
FLOUR,WHEAT,GENERAL PURPOSE 1-1/2 lbs 1 qts 1-1/2 cup
WATER,COLD 3-1/8 lbs 1 qts 2 cup

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.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/braised_beef_and_noodles.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence