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Roast Beef Hash (Canned Beef Chunks)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 033 02
ROAST BEEF HASH (CANNED BEEF CHUNKS)
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
196 cal
12 g
17 g
9g
46 mg
322 mg
12 mg
Ingredient
Weight
Measure
Issue
BEEF,CANNED,CHUNKS,W/NATURAL JUICE,DRAINED
12-3/4 lbs
2 gal 3-5/8 qts
ONIONS,FRESH,CHOPPED
2-1/2 lbs
1 qts 3 cup
2-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED
1-1/2 lbs
1 qts 1/2 cup
1-3/4 lbs
3-7/8 oz
1/2 cup
OIL,SALAD
POTATOES,FRESH,CHOPPED
10 lbs
1 gal 3-1/4 qts
12-1/3 lbs
14-5/8 lbs
1 gal 3 qts
WATER,BOILING
SALT
1/4 oz
1/8 tsp
RESERVED LIQUID
1-5/8 lbs
3 cup
14-1/8 oz
1-5/8 cup
CATSUP
SALT
1-7/8 oz
3 tbsp
1/8 oz
1/4 tsp
PEPPER,BLACK,GROUND
GARLIC POWDER
1/4 oz
1/2 tsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Drain beef chunks. Chop fine.
2 Saute onions and peppers in salad oil for 10 minutes or until tender. Stir frequently.
3 Place potatoes in boiling salted water. Return to boil; reduce heat; cook 10 minutes or until tender. Drain. Set aside reserved
liquid.
4 Blend reserved liquid, catsup, salt, pepper and garlic powder.
5 Combine beef, sauteed vegetables, potatoes and catsup mixture. Mix thoroughly.
6 Lightly spray steam table pan with non-stick cooking spray. Place 6-1/2 quarts beef mixture into each steam table pan.
7 Using a convection oven, bake at 325 F. for 25 minutes or until lightly browned. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.


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Roast Beef Hash (Canned Beef Chunks)

Yield: 100 Portion: 1/2 Cup
Calories: 196 cal
Carbohydrates: 12 g
Protein: 17 g
Fat: 9g
Cholesterol: 46 mg
Sodium: 322 mg
Calcium: 12 mg

Ingredient Weight Measure Issue
BEEF,CANNED,CHUNKS,W/NATURAL JUICE,DRAINED 12-3/4 lbs 2 gal 3-5/8 qts
ONIONS,FRESH,CHOPPED 2-1/2 lbs 1 qts 3 cup 2-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/2 cup 1-3/4 lbs
OIL,SALAD 3-7/8 oz 1/2 cup
POTATOES,FRESH,CHOPPED 10 lbs 1 gal 3-1/4 qts 12-1/3 lbs
WATER,BOILING 14-5/8 lbs 1 gal 3 qts
SALT 1/4 oz 1/8 tsp
RESERVED LIQUID 1-5/8 lbs 3 cup
CATSUP 14-1/8 oz 1-5/8 cup
SALT 1-7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
GARLIC POWDER 1/4 oz 1/2 tsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Drain beef chunks. Chop fine.
2 Saute onions and peppers in salad oil for 10 minutes or until tender. Stir frequently.
3 Place potatoes in boiling salted water. Return to boil; reduce heat; cook 10 minutes or until tender. Drain. Set aside reserved
liquid.
4 Blend reserved liquid, catsup, salt, pepper and garlic powder.
5 Combine beef, sauteed vegetables, potatoes and catsup mixture. Mix thoroughly.
6 Lightly spray steam table pan with non-stick cooking spray. Place 6-1/2 quarts beef mixture into each steam table pan.
7 Using a convection oven, bake at 325 F. for 25 minutes or until lightly browned. CCP: Internal temperature must reach 165 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence