Ground Turkey and Beef Stroganoff USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
This Ground Turkey and Beef Stroganoff contains lean ground turkey and beef mixed with fresh vegetables and a flavorful sauce.
CACFP CREDITING INFORMATION
³⁄4 cup (6 fl oz spoodle) provides 2 oz equivalent meat and ¹⁄4 cup vegetable.
5 from 2 votes

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Instructions
 

  • Place ground turkey and ground beef in a large stock pot. Heat over high heat uncovered for 5–8 minutes. Stir often until meat is well done.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Remove meat from heat. Drain beef and turkey in a colander. Return meat to heat.
  • Add flour, bell peppers, onions, carrots, garlic powder, parsley, salt, and pepper. Stir well combine. Cook uncovered over low–medium heat for 5 minutes.
  • Add half and half and milk.
  • Bring to a boil. Reduce heat and simmer uncovered for 40–45 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Pour 1 gal 1 cup (about 8 lb. 10 oz.) into a half steam table pan (12" x 10" x 2¹⁄2").
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion with 6 fl oz spoodle (³⁄4 cup).

Nutrition INFORMATION

Ground Turkey and Beef Stroganoff USDA Recipe for Child Care Centers
Amount Per Serving
 
0 ³⁄4 cup (6 fl oz spoodle)
Calories
159
Total Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
36
mg
12
%
Sodium
 
304
mg
13
%
Total Carbohydrate
 
14
g
5
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
6
g
7
%
Protein
 
16
g
32
%
Vitamin D
 
4
IU
27
%
Calcium
 
97
mg
10
%
Iron
 
1
mg
6
%
Potassium
 
327
mg
9
%
N/A=data not available
*Marketing Guide
25 Servings:
Mature onions: 1 lb
Red bell peppers: 1 lb 7 oz
Carrots: 10 oz
50 Servings:
Mature onions: 2 lb
Red bell peppers: 2 lb14 oz
Carrots: 1 lb 4 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 8 lb 10 oz
About 1 gal 1¼ cups/1 half steam table pan (12" x 10" x 2¹⁄2")
50 Servings:
About 17 lb 4 oz
About 2 gal 2½ cups/2 half steam table pans (12" x 10" x 2¹⁄2")