1 1/3 cups OR ¾ cup of fresh onions, diced OR dehydrated onions
2 qt ½ cups of carrots, frozen, sliced
1 qt 3 ½ cups of peas, frozen
2 qt of beef stock, low sodium
¾ cup 2 Tbsp of cornstarch
1 cup of water, cold
1 Tbsp of dried thyme
2 tsp of ground pepper
2 tsp of onion salt
2 tsp of salt
1 qt 2 cups of water, boiling
1 qt 2 cups of lowfat 1% milk, hot
¾ cup of margarine or butter
1 gal 2 cups of potato flakes
2 ½ tsp of salt
1 tsp of paprika
Steps
Brown ground beef. Drain. Continue immediately
Add onions to ground beef and sauté for 5 minutes or until translucent.
Mix frozen carrots and frozen peas into ground beef mixture. Set aside.
Gravy: Heat beef stock in steam-jacketed kettle to a boil. Combine cornstarch and cold water in a bowl. Slowly add cornstarch mixture to beef stock, stirring constantly. Reheat to a boil. Remove from heat and reserve for step 5.
Add thyme, pepper, onion salt and salt to cornstarch gravy
Add gravy to ground beef mixture.
Pour 3 qt 3 cups (8 lbs) of ground beef mixture into each steamtable pan (12” x 20” x 2 1/2”). For 50 servings, use 2 pans.
Place boiling water and milk in a large mixer bowl. Add margarine, potato flakes, and salt. Mix with a paddle attachment for 1 minute until well blended.
Spread 4 lb 2 oz (2 qt ¾ cup) of mashed potatoes over the ground beef mixture in each steamtable pan. Sprinkle with paprika.
Bake: Conventional oven: 375° F for 45 minutes Convection oven: 350° F for 30 minutes CCP: Heat to 165° F or higher for at least 15 seconds. CCP: Hold for hot service at 135° F or higher.
