Source: U.S. Department of Defence
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Hungarian Goulash
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 065 00
HUNGARIAN GOULASH
Yield 100
Portion 6-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
382 cal
37 g
30 g
12 g
104 mg
637 mg
40 mg
Ingredient
Weight
Measure
Issue
BEEF,DICED,LEAN,RAW
30 lbs
WATER
10-1/2 lbs
1 gal 1 qts
ONIONS,FRESH,CHOPPED
7-1/2 lbs
1 gal 1-1/3 qts
8-1/3 lbs
3-7/8 oz
1 cup
PAPRIKA,GROUND
SALT
2-1/2 oz
1/4 cup 1/3 tbsp
GARLIC POWDER
1-1/4 oz
1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND
2/3 oz
3 tbsp
THYME,GROUND
1/3 oz
2 tbsp
2-1/8 lbs
1 qts
WATER,COLD
FLOUR,WHEAT,GENERAL PURPOSE
1-1/8 lbs
1 qts
100-1/3 lbs
12 gal
WATER,BOILING
NOODLES,EGG
9 lbs
6 gal 2-7/8 qts
SALT
2-1/2 oz
1/4 cup 1/3 tbsp
Method
1 Place beef, hot water, onions, paprika, salt, garlic powder, pepper and thyme in steam jacketed kettle. Bring to a boil. Reduce
heat; cover; simmer about 2 hours or until beef is tender. Skim excess fat. CCP: Internal temperature must reach 145 F. or higher
for 15 seconds.
2 Combine cold water and flour to make a smooth mixture. Stir in beef mixture until well blended. Return to boil; reduce heat; cook
10 minutes or until thickened. CCP: Hold for service at 140 F. or higher.
3 Add noodles to boiling salted water, while stirring constantly. Cook 8-10 minutes. Stir occasionally. Do not overcook. Drain
thoroughly.
4 Serve 3/4 cup (6 oz) goulash with 1 cup noodles.
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| Yield: 100 | Portion: 6-1/2 Ounces |
| Calories: | 382 cal |
| Carbohydrates: | 37 g |
| Protein: | 30 g |
| Fat: | 12 g |
| Cholesterol: | 104 mg |
| Sodium: | 637 mg |
| Calcium: | 40 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,DICED,LEAN,RAW | 30 lbs | ||
| WATER | 10-1/2 lbs | 1 gal 1 qts | |
| ONIONS,FRESH,CHOPPED | 7-1/2 lbs | 1 gal 1-1/3 qts | 8-1/3 lbs |
| PAPRIKA,GROUND | 3-7/8 oz | 1 cup | |
| SALT | 2-1/2 oz | 1/4 cup 1/3 tbsp | |
| GARLIC POWDER | 1-1/4 oz | 1/4 cup 1/3 tbsp | |
| PEPPER,BLACK,GROUND | 2/3 oz | 3 tbsp | |
| THYME,GROUND | 1/3 oz | 2 tbsp | |
| WATER,COLD | 2-1/8 lbs | 1 qts | |
| FLOUR,WHEAT,GENERAL PURPOSE | 1-1/8 lbs | 1 qts | |
| WATER,BOILING | 100-1/3 lbs | 12 gal | |
| NOODLES,EGG | 9 lbs | 6 gal 2-7/8 qts | |
| SALT | 2-1/2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Place beef, hot water, onions, paprika, salt, garlic powder, pepper and thyme in steam jacketed kettle. Bring to a boil. Reduce heat; cover; simmer about 2 hours or until beef is tender. Skim excess fat. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 2 Combine cold water and flour to make a smooth mixture. Stir in beef mixture until well blended. Return to boil; reduce heat; cook 10 minutes or until thickened. CCP: Hold for service at 140 F. or higher. 3 Add noodles to boiling salted water, while stirring constantly. Cook 8-10 minutes. Stir occasionally. Do not overcook. Drain thoroughly. 4 Serve 3/4 cup (6 oz) goulash with 1 cup noodles. |
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