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Salisbury Steak
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 037 00
SALISBURY STEAK
Yield 100
Portion 4.5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
327 cal
12 g
31 g
16 g
119 mg
514 mg
49 mg
Ingredient
Weight
Measure
Issue
MILK,NONFAT,DRY
3-1/4 oz
1-3/8 cup
WATER,WARM
3-7/8 lbs
1 qts 3-1/2 cup
BREADCRUMBS
4-3/4 lbs
1 gal 1 qts
BEEF,GROUND,BULK,RAW,90% LEAN
28 lbs
ONIONS,FRESH,CHOPPED
3 lbs
2 qts 1/2 cup
3-1/3 lbs
1 lbs
1-7/8 cup
EGGS,WHOLE,FROZEN
SALT
3 oz
1/4 cup 1 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
2-7/8 oz
1/4 cup 1-2/3 tbsp
WORCESTERSHIRE SAUCE
Method
1
Reconstitute milk.
2
Add milk to bread; let stand 5 minutes.
3
Combine bread mixture with beef, onions, eggs, salt, pepper, and Worcestershire sauce; mix thoroughly.
4
Shape into steaks about 1 inch thick by 4 inches weighing 6 ounces.
Place on sheet pans; using a convection oven, bake at 325 F. on high fan, open vent for 20-25 minutes or until well done. CCP:
5
Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 Salisbury steak may be grilled. Lightly spray griddle with non-stick cooking spray. Cook patties on lightly sprayed 350 F. griddle. Grill
8 minutes on each side or until steaks are well done. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for
service at 140 F. or higher.



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Salisbury Steak

Yield: 100 Portion: 4.5 Ounces
Calories: 327 cal
Carbohydrates: 12 g
Protein: 31 g
Fat: 16 g
Cholesterol: 119 mg
Sodium: 514 mg
Calcium: 49 mg

Ingredient Weight Measure Issue
MILK,NONFAT,DRY 3-1/4 oz 1-3/8 cup
WATER,WARM 3-7/8 lbs 1 qts 3-1/2 cup
BREADCRUMBS 4-3/4 lbs 1 gal 1 qts
BEEF,GROUND,BULK,RAW,90% LEAN 28 lbs
ONIONS,FRESH,CHOPPED 3 lbs 2 qts 1/2 cup 3-1/3 lbs
EGGS,WHOLE,FROZEN 1 lbs 1-7/8 cup
SALT 3 oz 1/4 cup 1 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
WORCESTERSHIRE SAUCE 2-7/8 oz 1/4 cup 1-2/3 tbsp

Method:
1
Reconstitute milk.
2
Add milk to bread; let stand 5 minutes.
3
Combine bread mixture with beef, onions, eggs, salt, pepper, and Worcestershire sauce; mix thoroughly.
4
Shape into steaks about 1 inch thick by 4 inches weighing 6 ounces.
Place on sheet pans; using a convection oven, bake at 325 F. on high fan, open vent for 20-25 minutes or until well done. CCP:
5
Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 Salisbury steak may be grilled. Lightly spray griddle with non-stick cooking spray. Cook patties on lightly sprayed 350 F. griddle. Grill
8 minutes on each side or until steaks are well done. 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence