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Beef and Mushroom Skillet with Brown Rice
50 and 100 (⅔ cup mixture 1 cup rice) servings
Crediting:
⅔ cup mixture 1 cup rice provides:
- 2 oz eq M/MA
- 2.0 oz eq grains
- ⅛ cup other vegetable
PrimeroEdge: SR110253
Ingredients
50 Servings
| 3 qt + 1 pt + ½ cup (3 lb 2 ¾ oz) Mushrooms, sliced |
| 3 ¼ Tablespoons Black pepper, ground |
| 1 gal + 1 cup (8 lb 6 oz) Beef, fine ground, crumbles, 15% fat, frozen, thawed |
| ¾ cup + 1 ½ teaspoons Olive oil |
| 12 ½ cloves (2 ¼ oz) Garlic, raw |
| 3 ⅛ cups (1 lb + 1 ⅗ oz) Onions, chopped |
| ½ cup Cornstarch |
| 1 gal + 1 cup Water |
| ⅓ cup (3 oz) Beef base, low sodium |
| ¾ cup + ½ Tablespoon Basil, fresh, chopped |
| 1 ½ teaspoons Basil, dried, ground |
| ⅛ cup + 1 Tablespoon + ½ teaspoon (2 oz) Garlic powder |
| ¾ cup + 1 ½ teaspoons Vinegar, balsamic |
| ¾ cup + 1 ½ teaspoons Worcestershire sauce |
| ½ cup (4 oz) Scallions, chopped |
| 1 gal + ⅔ cup (6 lb 4 oz) Rice, brown, long grain, parboiled |
100 Servings
| 1 gal + 3 qt + 1 cup (6 lb 5 ½ oz) Mushrooms, sliced |
| ¼ cup + 2 ½ Tablespoons Black pepper, ground |
| 2 gal + 2 cups (16 lb 12 oz) Beef, fine ground, crumbles, 15% fat, frozen, thawed |
| 1 ½ cups + 1 Tablespoon Olive oil |
| 25 cloves (5 ½ oz) Garlic, raw |
| 1 qt + 2 ¼ cups (2 lb 3 ⅕ oz) Onions, chopped |
| 1 cup Cornstarch |
| 2 gal + 2 cups Water |
| ⅔ cup (6 oz) Beef base, low sodium |
| 1 ½ cups + 1 Tablespoon Basil, fresh, chopped |
| 1 Tablespoon Basil, dried, ground |
| ¼ cup + 2 Tablespoons + 1 teaspoon Garlic powder |
| 1 ½ cups + 1 Tablespoon Vinegar, balsamic |
| 1 ½ cups + 1 Tablespoon Worcestershire sauce |
| 1 cup (8 oz) Scallions, chopped |
| 2 gal 1 ⅓ cups (12 lb 8 oz) Rice, brown, long grain, parboiled |
Beef and Mushroom Skillet with Brown Rice Directions
- Preheat oven to 400°F. Line a sheet tray with foil, spray with non-stick spray. Spread mushrooms in a single layer. Season with pepper. Spray the tops with non-stick spray. Roast in oven for 15-20 minutes until mushrooms are golden brown. Set aside.
- Brown the ground beef in a hot skillet seasoned with olive oil for 8-10 minutes or until 155°F. Remove from pan and set aside.
- Mince garlic. Combine with chopped onions. Add garlic and onion to skillet and saute until translucent and browned. Continue stirring so the garlic does not stick and burn, approximately 5-7 minutes.
- Combine cornstarch and 1 cup water (for 50 servings). Stir until cornstarch is dissolved. Set aside.
- Reconstitute beef base for beef mixture:
In a medium saucepan, reconstitute base (⅙ cup base and ½ gal water for 50 servings) according to package instructions. - Return beef to skillet. Combine basil (fresh and dried), garlic powder, beef broth, vinegar, and Worcestershire sauce and add to skillet. Bring skillet to a boil. Mix the cornstarch slurry and stir it into the skillet until mixture is thickened. Reduce heat and simmer.
- Reconstitute beef base for rice:
In a medium saucepan, reconstitute base (⅙ cup base and ½ gal water for 50 servings) according to package instructions. Add scallions. Cook rice in broth according to package directions. - Place rice in hotel pans according to quantity requirements:
2” full hotel pan holds 32 servings
4” full hotel pan holds 56 servings - Serve beef skillet mixture with a #6 scoop. Serve with 1 cup of rice.
- Process #2: Same-Day Service
Notes
Recipe developed with funding from USDA’s Team Nutrition Training Grant for School Meal Recipe Development.
(Upper Moreland School District developed this recipe.)
This project was funded using U. S. Department of Agriculture grant funds.
This institution is an equal opportunity provider.
