As requested by a blog follower, I’m posting the recipe for the Salisbury Steak that we made last week.
This makes 100 steaks and we made the recipe 5 times for 500.
20 pounds ground beef (no more than 24% fat)
1 pound 8 oz bread crumbs
6 large eggs
2 cups water
2 cups beef stock
1 cup non-instant, non-fat dry milk
1 cup dehydrated onions
1/2 cup parsley flakes
1 Tbsp black pepper
Mix ingredients well, preferably by hand instead of in a mixer so you won’t overmix it. Portion steaks onto un-greased sheet pans covered in foil, using a 1/3 cup scoop. Flatten into oval patties. Bake until browned in convection oven at 300 degrees for 15-20 minutes. Transfer to steamtable pas and keep warm. Serve with mushroom gravy and egg noodles (40 pounds dry noodles, cooked as directed).
Mushroom Gravy: This makes 44 quarts of gravy; 470 servings, 3 oz each
2 packages brown gravy mix (sysco brand)
9 #3 cans cream of mushroom soup (46 oz)
14 #3 cans beef broth
4 #10 cans sliced mushrooms
For dessert we made Angel Food Cake Rolls filled with Strawberry Yogurt Filling
Angel Food Cake Roll
Makes 1 roll: cut into 14 slices and top with strawberry
For 672 servings, make cake 48 times
1 16 oz pkg angel food cake mix (48)
5 tsp powdered sugar (about 3 cups)
1 ½ oz instant vanilla pudding mix (72 oz)
8 oz strawberry yogurt
Red food coloring
8 oz whipped topping (24 16 oz containers)
Mix cake mix as directed on box. Line bottom of half size sheet pan with parchment and spread batter evenly into pan. Bake at 325* for 20 minutes.
Cool cake 5 minutes, then run a knife around edges to loosen. Turn cake onto powdered sugar dusted parchment paper or kitchen towel. Peel off the parchment paper. Roll up the cake in the towel starting with the short side. Let cool completely.
Whisk together the yogurt, pudding mix and food coloring (to desired color). Fold in whipped topping.
Unroll cake; spread filling evenly over cake and roll up.
Dust with powdered sugar, cover, and freeze. Remove from freezer 30 minutes before slicing with a serrated knife.