Ingredients
| Raw ground beef (8 pounds, 8 ounces) | 8.5 pounds |
| Fresh onions, diced (or 1½ ounces dehydrated onions) | 8 ounces |
| Frozen sliced carrots (2 pounds, 6 ounces) | 2.375 pounds |
| Frozen peas (2 pounds, 6 ounces) | 2.375 pounds |
| Beef stock, non-MSG | 2 quarts |
| Cornstarch | 4 ounces |
| Water, cold | 1 cup |
| Dried thyme | 1 tablespoon |
| Ground black or white pepper | 2 teaspoons |
| Onion Salt | 2 teaspoons |
| Salt, kosher | 2½ teaspoons |
| Water, boiling (1 quart, 2 cups) | 1.5 quarts |
| Low fat 1% milk, hot (1 quart, 2 cups) | 1.5 quarts |
| Margarine or butter | 6 ounces |
| Potato flakes | 2 pounds |
| Paprika | 1 teaspoon |
Instructions
- Brown ground beef. Drain. Continue immediately.
- Add onions to ground beef and saute 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 lb) of ground beef mixture into each steam table pan (12″ x 20″ x 2½”). For 50 servings, use 2 pans. For 100 servings, use 4 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 3⁄4 cup) of mashed potatoes over the ground beef mixture in each steam table pan. Sprinkle with paprika.
- Bake: Conventional oven: 375° F for 45 minutes or convection oven: 350° F for 30 minutes.
- Cut each pan 5 x 5 (25 portions per pan).
Recipe Notes
Can substitute frozen carrots and peas for 6 pounds 1 ounce of frozen vegetables.
CCP: Heat to 165° F or higher for at least 15 seconds.
CCP: Hold for hot service at 135° F or higher.