Additional Beef Recipes
Rock and Roll Beef Wraps
YIELD: 100 servings
PER SERVING (3/4 cup beef mixture, 1/2 of 10-in. tortilla, 1/8 cup apple slices): 319 cal., 21 g pro., 29 g carb., 5 g fiber, 12 fat, 4 g sat. fat, 51 mg chol., 688 mg sod., 3 mg iron, 88 mg ca.
- Beef, ground, 80% lean—17 lbs.
- Water—6 qts.
- Quinoa, uncooked—2 qts.
- Ranch dressing mix, dry—1 cup
- Black pepper—2 Tbsps.
- Cabbage coleslaw or broccoli slaw, packaged—8 lbs.
- Tortillas, whole-wheat or spinach, large (10-13-in. diameter)—50
- Toppings (optional):
- Apples, red—as needed
- Bell peppers, red—as needed
- Cucumbers—as needed
- Almonds, toasted—as needed
- Chow mein noodles—as needed
- If using, slice and chop the apples, bell peppers and cucumbers. Slice the almonds. Set aside.
- Brown the ground beef, breaking into 1/2-in. crumbles and stirring occasionally until the internal temperature is 160°F. Remove the drippings.
- Stir in the water, quinoa, dry ranch mix and pepper. Bring to a boil; reduce heat. Cook, covered, until the quinoa is tender, stirring occasionally. (Not all liquid will be absorbed).
- Add the slaw and increase heat to medium. Cook, uncovered, until the slaw is crisp-tender, stirring occasionally. Heat to 165°F for 15 seconds. Hold hot for service at 135°F for up to 2 hours.
- To serve: Portion 1 1/2 cups (three #8 scoops) of the beef mixture onto one large tortilla. Add the toppings, as desired. Fold over the sides of the tortilla and roll up to enclose the filling. Cut the wrap diagonally in half for two servings.
Photo, recipe & recipe analysis: Courtesy of The Beef Checkoff
*Notes: Wraps also can be prepared using small whole-wheat spinach tortillas (6-7-in. diameter). Portion 3/4 cup (three #16 scoops) of the beef mixture onto 1 small tortilla per serving. Add toppings, as desired. Roll up. Alternately, wraps can be prepared using Romaine lettuce leaves. Divide 3/4 cup (three #16 scoops) of the beef mixture between two small lettuce leaves per serving. Add toppings, as desired. Roll up. According to the recipe source: One serving provides 2 ozs. meat/meat alternates, 1/2 cup dark green vegetables and 3 1/2 ozs. grains (2 ozs. cooked quinoa, 1 1/2 ozs. tortilla). If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements. One hundred servings produces a total of 5 gals.
Spicy Berry Ketchup
- Vegetable oil—2 tsps.
- Onion, yellow—1 small
- Chile, Serrano or jalapeño—1
- Garlic clove—1
- Blueberries—3 ozs. or 3/4 cup
- Raspberries—3 ozs. or 2/3 cup
- Balsamic vinegar—2 Tbsps.
- Sugar, brown—1 Tbsp.
- Salt—1/4 tsp.
- Cinnamon, ground—to taste
- Ginger, ground—to taste
- Cloves, ground—to taste
- Red pepper, hot, crushed—to taste
- Finely chop the onion. Seed and mince the chile. Mince the garlic.
- Heat the oil in a small saucepan over medium-low heat. Add the onion and cover. Cook, stirring often until golden, about 4 minutes.
- Add the chile and garlic and cook until fragrant, about 1 minute.
- Add the blueberries, raspberries, vinegar, brown sugar, salt, cinnamon, ginger, cloves and hot red pepper. Bring to a simmer over medium heat. Cook until the juices thicken and form large bubbles, about 5 minutes.
- Let cool. Transfer to a blender and purée.
- Place 2 Tbsps. of the ketchup on a burger.
Photo & recipe: Driscoll’s
Beef Gyro Pocket With Cucumber Yogurt Sauce
CUCUMBER YOGURT SAUCE INGREDIENTS
- Yogurt, Greek-style, plain, fat-free—6 cups
- Cucumber, shredded—2 cups
- White vinegar—3 Tbsps.
- Parsley, dried—4 Tbsps.
- Onion powder—1 Tbsp.
- Garlic, granulated—1 Tbsp.
- Pepper, black—1 tsp.
- To prepare the sauce: Shred the cucumber. Place the yogurt in a strainer set over a bowl and drain for 20 minutes under refrigeration. The yogurt will thicken.
- Add the shredded cucumber to the yogurt along with the vinegar, parsley, onion powder, granulated garlic and black pepper. Mix well and refrigerate until ready to use.
- For each serving: Along with the quantities for the other ingredients listed in the recipe that appears on page 54 of the October 2013 print issue, add 1/4 cup of cucumber yogurt sauce.
Recipe: Sara Lee Foodservice
Kitchen Wisdom Says…
- For the yogurt sauce, lemon juice could be used in place of vinegar. But if using plain yogurt instead of Greek yogurt, eliminate the lemon juice.
Ravioli and Meatballs
YIELD: 4 servings*
- Beef, ground—1 lb.
- Egg, large—1
- Italian bread crumbs, seasoned—1 cup
- Salt—1 tsp.
- Vegetable oil—2 Tbsps.
- Marinara sauce, 24 ozs.
- Pierogies, potato and onion*—4
- Parsley, fresh—1 Tbsp.
- Parmesan cheese, grated—1/4 cup
- Separate the egg. Chop the parsley. Grate the cheese if it is not already grated.
- Combine the beef, egg, bread crumbs and salt in a large bowl and stir until the mixture is well combined. Shape the mixture into 1 1/2-in. round meatballs.
- Heat 1 Tbsp. of the vegetable oil in a 12-in. skillet over medium-high heat. Cook half of the meatballs, turning frequently, until they are well browned on all sides. Repeat with the remaining oil and meatballs.
- Add the marinara sauce to the skillet over high heat and heat to boiling. Reduce the heat to low, cover and simmer for 10 minutes or until the meatballs are cooked through.
- Meanwhile, boil the pierogies as directed on the package. Drain.
- Toss the cooked pierogies with the meatballs and sauce; mix well. Divide into four portions; sprinkle evenly with the parsley and Parmesan cheese.
Photo & recipe: Mrs. T’s Pierogies
*Notes: Mrs. T’s Potato & Onion Pierogies can be used for this recipe. If this recipe passes the test with a small number of students, adjust the quantities for batch preparation and conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.
Beef and Mango Empanadas With Mango Chimichurri
YIELD: 16 servings*
PER SERVING: 231 cal., 6 g pro., 19 g carb., 1 g fiber, 14 g fat, 5 g sat. fat, 32 mg chol., 229 mg sod., 1 mg iron, 50 mg ca.
YIELD: 2 cups
- Parsley, fresh, flat-leaf—1 cup
- Cilantro, fresh—1/4 cup
- Mango, large*—1/2
- Red wine vinegar—3 Tbsps.
- Garlic clove—1
- Salt—to taste
- Pepper—to taste
- Olive oil—2 Tbsps.
- Onion, small—1
- Garlic cloves—2
- Beef, ground—3/4 lb.
- Tomato paste—2 Tbsps.
- Cumin—1/2 tsp.
- Cinnamon—1/2 tsp.
- Cayenne—1/4 tsp.
- Tomatoes, diced—1 14.5-oz. can
- Olives, green, pimento-stuffed—1/4 cup
- Monterey Jack cheese—1/2 cup
- Mangos*—2 large
- Pie crusts, prepared 14.1 ozs.—2
- Water—1 Tbsp.
- To prepare the chimichurri sauce: Peel, pit and roughly chop the mango. Combine the mango with the parsley, cilantro, red wine vinegar, garlic, salt and pepper in a blender or food processor. Pulse until combined. Add the salt and pepper to taste. Set aside.
- To prepare the empanada filling: Dice the onion. Mince the garlic. Roughly chop the olives. Shred the cheese. Peel, pit and dice the large mangos earmarked for the empanada. Separate the egg. Set all aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook for about 6 minutes, until softened. Add the garlic and cook until fragrant, about 30 seconds.
- Add the ground beef to the mixture and cook until the meat is no longer pink, about 8 minutes.
- Add the tomato paste, cumin, cinnamon, cayenne and canned tomatoes, and simmer for about 10 minutes until thickened.
- Transfer the beef mixture to a large bowl. Gently mix in the olives, cheese and diced mango.
- Unwrap and unroll each piece of the prepared pie crusts and divide each into four sections. Place about 1/4 cup of the empanada filling on the bottom third of each piece. Fold the dough over top of the filling and crimp the edges closed using fingers or a fork.
- Whisk the egg and water together in a small bowl. Brush the egg wash over the top of each empanada. Pierce the top of empanadas with a fork to allow the steam to escape.
- Bake at 450°F for about 40 minutes until golden brown. Serve warm or at room temperature with 2 Tbsps. of the mango chimichurri as a topping for each empanada.
Photo, recipe & recipe analysis: National Mango Board
*Notes: One serving equals 1 empanada with 2 Tbsps. chimichurri sauce. A typical 9-count mango weighs about 18 ozs. and yields approximately 11 ozs. of usable fruit. A large mango is roughly 2 lbs. One cup of 3/8-in. diced mango weights 6.35 ozs. If this recipe passes the test with a small number of students, adjust the quantities for batch preparation. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.
Beef and Mushroom Stroganoff
YIELD: 100 servings
PER SERVING: 161 cal., 12 g pro., 8 g carb., 2 g fiber, 8 fat, 3 g sat. fat, 33 mg chol., 400 mg sod.
- Beef crumbles, fully cooked—12 lbs., 8 ozs.
- Flour, all-purpose, enriched—2 cups, 2 Tbsps.
- Garlic powder—3/8 cup
- Parsley, dried—3/8 cup
- Pepper, white, ground—3/8 cup
- Onion powder—3/8 cup
- Milk, skim—1 qt.
- Onions, fresh—2 qts., 1 1/2 cups
- Mushrooms, fresh—6 lbs., 2 ozs.
- Soup, cream of mushroom, condensed, reduced-sodium—4 #3 (50-ozs.) cans
- In a food processor, chop the mushrooms until they are finely diced but not mushy. Chop the onion.
- In a tilt skillet or kettle, mix the beef crumbles and flour over low heat. Stir in the garlic powder, parsley, white pepper and onion powder and cook for 5 minutes or until the roux is golden.
- Add the milk, onions, mushrooms and undiluted soup. Mix well.
- Bring to a boil, reduce heat and simmer for 25 minutes.
- Batch cook as necessary to ensure the best end product. Heat until an internal temperature of 165°F is reached for 15 seconds. Hold in a warming cart above 135°F.
- For each serving: Portion 3/4 cup using a 6-oz. ladle.
Photo, recipe & recipe analysis: Mushroom Council
*Notes: According to the recipe source: One serving provides 1 1/2 meat/meat alternate and 1/8 cup other vegetable. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.