Source: U.S. Department of Defence
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Country Style Steak
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 012 00
COUNTRY STYLE STEAK
Yield 100
Portion 6-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
393 cal
14 g
39 g
19 g
137 mg
624 mg
36 mg
Ingredient
Weight
Measure
Issue
BEEF,SWISS STEAK,LEAN,RAW,THAWED
37-1/2 lbs
FLOUR,WHEAT,GENERAL PURPOSE
2-1/4 lbs
2 qts
SALT
3-3/4 oz
1/4 cup 2-1/3 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
MILK,NONFAT,DRY
3-1/4 oz
1-3/8 cup
WATER
3-7/8 lbs
1 qts 3-1/2 cup
EGGS,WHOLE,FROZEN
1-1/2 lbs
2-3/4 cup
BREADCRUMBS
2-5/8 lbs
2 qts 3 cup
SALT
5/8 oz
1 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
1-7/8 lbs
1 qts
OIL, CANOLA
Method
1
Dredge steaks in mixture of flour, salt, and pepper; shake off excess.
2
Reconstitute milk; add eggs; blend thoroughly.
3
Combine bread crumbs, salt, and pepper.
4
Dip steaks in egg and milk mixture; then in seasoned bread crumbs.
5
Brown steaks 1-1/2 minutes on each side on 350 F. well greased griddle.
6
Overlap steaks in lightly greased 18x24 roasting pans. Cover pans tightly.
7
Using a convection oven, bake 1-1/2 hours at 325 F. or until steaks are tender. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 6-1/2 Ounces |
| Calories: | 393 cal |
| Carbohydrates: | 14 g |
| Protein: | 39 g |
| Fat: | 19 g |
| Cholesterol: | 137 mg |
| Sodium: | 624 mg |
| Calcium: | 36 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,SWISS STEAK,LEAN,RAW,THAWED | 37-1/2 lbs | ||
| FLOUR,WHEAT,GENERAL PURPOSE | 2-1/4 lbs | 2 qts | |
| SALT | 3-3/4 oz | 1/4 cup 2-1/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| MILK,NONFAT,DRY | 3-1/4 oz | 1-3/8 cup | |
| WATER | 3-7/8 lbs | 1 qts 3-1/2 cup | |
| EGGS,WHOLE,FROZEN | 1-1/2 lbs | 2-3/4 cup | |
| BREADCRUMBS | 2-5/8 lbs | 2 qts 3 cup | |
| SALT | 5/8 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| OIL, CANOLA | 1-7/8 lbs | 1 qts |
| Method: | |
|
1 Dredge steaks in mixture of flour, salt, and pepper; shake off excess. 2 Reconstitute milk; add eggs; blend thoroughly. 3 Combine bread crumbs, salt, and pepper. 4 Dip steaks in egg and milk mixture; then in seasoned bread crumbs. 5 Brown steaks 1-1/2 minutes on each side on 350 F. well greased griddle. 6 Overlap steaks in lightly greased 18x24 roasting pans. Cover pans tightly. 7 Using a convection oven, bake 1-1/2 hours at 325 F. or until steaks are tender. CCP: Internal temperature must reach 145 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