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Stuffed Beef Rolls
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 045 00
STUFFED BEEF ROLLS
Yield 100
Portion 1 Roll
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
373 cal
24 g
30 g
16 g
76 mg
790 mg
38 mg
Ingredient
Weight
Measure
Issue
BEEF,OVEN ROAST,TEMPERED
27 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
CELERY,FRESH,CHOPPED
2-1/2 lbs
2 qts 1-1/2 cup
3-3/8 lbs
1 lbs
2-7/8 cup
1-1/8 lbs
ONIONS,FRESH,CHOPPED
BREAD,WHITE,CUBED
3-2/3 lbs
3 gal
3 qts
BEEF BROTH
SEASONING,POULTRY
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
1/8 oz
1/4 tsp
FLOUR,WHEAT,GENERAL PURPOSE
2-1/4 lbs
2 qts
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
BROWN GRAVY
1 gal 3-3/4 qts
Method
1
Slice beef into 4 ounce slices, 1/4 inch thick.
2
Lightly spray pan with non-stick cooking spray. Cook celery and onions until tender.
3
Add celery and onions to cubed bread; toss lightly.
4
Prepare stock according to package directions; add poultry seasoning and pepper. Add to bread mixture; mix thoroughly. DO
NOT OVERMIX.
5
Place 1/4 cup stuffing in the center of each beef slice; roll tightly around stuffing.
6
Lightly spray griddle with non-stick cooking spray. Dredge beef rolls in flour; grill on 350 F. griddle 3 to 5 minutes or until
browned on all sides. Place 25 beef rolls in each pan.
7
Prepare 1-1/4 recipes Brown Gravy, Recipe No. O 016 00.
8
Pour about 1-3/4 quarts gravy over beef rolls in each steam table pan.
Cover. Using a convection oven, bake for 45 minutes at 300 F. on high fan, closed vent. CCP: Internal temperature must reach
9
165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Stuffed Beef Rolls

Yield: 100 Portion: 1 Roll
Calories: 373 cal
Carbohydrates: 24 g
Protein: 30 g
Fat: 16 g
Cholesterol: 76 mg
Sodium: 790 mg
Calcium: 38 mg

Ingredient Weight Measure Issue
BEEF,OVEN ROAST,TEMPERED 27 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
CELERY,FRESH,CHOPPED 2-1/2 lbs 2 qts 1-1/2 cup 3-3/8 lbs
ONIONS,FRESH,CHOPPED 1 lbs 2-7/8 cup 1-1/8 lbs
BREAD,WHITE,CUBED 3-2/3 lbs 3 gal
BEEF BROTH 3 qts
SEASONING,POULTRY 1/8 oz 1/3 tsp
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
FLOUR,WHEAT,GENERAL PURPOSE 2-1/4 lbs 2 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BROWN GRAVY 1 gal 3-3/4 qts

Method:
1
Slice beef into 4 ounce slices, 1/4 inch thick.
2
Lightly spray pan with non-stick cooking spray. Cook celery and onions until tender.
3
Add celery and onions to cubed bread; toss lightly.
4
Prepare stock according to package directions; add poultry seasoning and pepper. Add to bread mixture; mix thoroughly. DO
NOT OVERMIX.
5
Place 1/4 cup stuffing in the center of each beef slice; roll tightly around stuffing.
6
Lightly spray griddle with non-stick cooking spray. Dredge beef rolls in flour; grill on 350 F. griddle 3 to 5 minutes or until
browned on all sides. Place 25 beef rolls in each pan.
7
Prepare 1-1/4 recipes Brown Gravy, Recipe No. O 016 00.
8
Pour about 1-3/4 quarts gravy over beef rolls in each steam table pan.
Cover. Using a convection oven, bake for 45 minutes at 300 F. on high fan, closed vent. CCP: Internal temperature must reach
9
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/stuffed_beef_rolls.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence