Ground Turkey and Beef Stroganoff USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This Ground Turkey and Beef Stroganoff has lean ground turkey and beef mixed with fresh vegetables and a flavorful sauce.
NSLP/SBP CREDITING INFORMATION
³⁄4 cup (6 fl oz spoodle) provides 2 oz equivalent meat and ¹⁄4 cup red/orange vegetable.
2.75 from 4 votes

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Instructions
 

  • Place ground turkey and ground beef in a large stockpot. 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 2½").
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion with 6 fl oz spoodle (¾ cup).

Nutrition INFORMATION

Nutrition Facts
Ground Turkey and Beef Stroganoff USDA Recipe for Schools
Amount Per Serving 0 ³⁄4 cup (6 fl oz spoodle)
Calories 159 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 2g13%
Cholesterol 36mg12%
Sodium 304mg13%
Potassium 327mg9%
Total Carbohydrate 14g5%
Dietary Fiber 1g4%
Total Sugars 6g7%
Protein 16g32%
Vitamin D 4IU27%
Calcium 97mg10%
Iron 1mg6%
*
*Marketing Guide
50 Servings:
Mature onions: 2 lb
Red bell peppers: 2 lb 14 oz
Carrots: 1 lb 4 oz
100 Servings:
Mature onions: 4 lb
Red bell peppers: 5 lb 12 oz
Carrots: 2 lb 8 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
50 Servings:
About 17 lb 4 oz
About 2 gal 2¹⁄2 cups/2 half steam table pans (12" x 10" x 2¹⁄2")
100 Servings:
About 34 lb 8 oz
About 4 gal 1 qt 1 cup/4 half steam table pans (12" x 10" x 2¹⁄2")