Beef and Mushroom Skillet with Brown Rice State (Pennsylvania) Child Nutrition Agency Developed Recipe

A comfort meal with a hearty portion of lean ground beef and fiber-filled brown rice.
NSLP/SBP CREDITING INFORMATION:
⅔ cup beef mixture and 1 cup rice provide 2 oz equivalent meats/meat alternates, 2 oz equivalent grains, ⅛ cup other vegetable.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Pennsylvania Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
3 from 2 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/state-recipes-2023-05-24/Pennsylvania-recipes/508_Pennsylvania-DOE-Beef-and-Mushroom-Skillet-with-Brown-Rice.PDF

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Prep Time 2 hrs
Cook Time 40 mins
Total Time 2 hrs 40 mins

Ingredients
 

50 Servings

    Weight

    • 3 lb 2¾ oz *Mushrooms, sliced
    • - - Black pepper, ground
    • 8 lb 6 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
    • - - Olive oil
    • 2¼ oz Garlic, raw
    • 1 lb 1⅗ oz *Onions, chopped
    • - - Cornstarch
    • - - Water
    • 3 oz Beef base, low sodium
    • - - Basil, fresh, chopped
    • - - Basil, dried, ground
    • 2 oz Garlic powder
    • - - Vinegar, balsamic
    • - - Worcestershire sauce
    • 4 oz *Scallions, chopped
    • 6 lb 4 oz Rice, brown, long grain, parboiled

    Measure

    • 3 qt 2½ cups *Mushrooms, sliced
    • 3¼ Tbsp Black pepper, ground
    • 1 gal 1 cup Beef, fine ground, crumbles, 15% fat, frozen, thawed
    • ¾ cup 1½ tsp Olive oil
    • 12½ cloves Garlic, raw
    • 3⅛ cups *Onions, chopped
    • ½ cup Cornstarch
    • 1 gal 1 cup Water
    • ⅓ cup Beef base, low sodium
    • ¾ cup ½ Tbsp Basil, fresh, chopped
    • 1½ tsp Basil, dried, ground
    • ⅛ cup 1 Tbsp ½ tsp Garlic powder
    • ¾ cup 1½ tsp Vinegar, balsamic
    • ¾ cup 1½ tsp Worcestershire sauce
    • ½ cup *Scallions, chopped
    • 1 gal ⅔ cup Rice, brown, long grain, parboiled

    100 Servings

      Weight

      • 6 lb 5½ oz *Mushrooms, sliced
      • - - Black pepper, ground
      • 16 lb 12 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
      • - - Olive oil
      • 5½ oz Garlic, raw
      • 2 lb 3⅕ oz *Onions, chopped
      • - - Cornstarch
      • - - Water
      • 6 oz Beef base, low sodium
      • - - Basil, fresh, chopped
      • - - Basil, dried, ground
      • 3⅔ oz Garlic powder
      • - - Vinegar, balsamic
      • - - Worcestershire sauce
      • 8 oz *Scallions, chopped
      • 12 lb 8 oz Rice, brown, long grain, parboiled

      Measure

      • 1 gal 3 qt 1 cup *Mushrooms, sliced
      • ¼ cup 2½ Tbsp Black pepper, ground
      • 2 gal 2 cups Beef, fine ground, crumbles, 15% fat, frozen, thawed
      • 1½ cups 1 Tbsp Olive oil
      • 25 cloves Garlic, raw
      • 1 qt 2¼ cups *Onions, chopped
      • 1 cup Cornstarch
      • 2 gal 2 cups Water
      • ⅔ cup Beef base, low sodium
      • 1½ cups 1 Tbsp Basil, fresh, chopped
      • 1 Tbsp Basil, dried, ground
      • ¼ cup 2 Tbsp 1 tsp Garlic powder
      • 1½ cups 1 Tbsp Vinegar, balsamic
      • 1½ cups 1 Tbsp Worcestershire sauce
      • 1 cup *Scallions, chopped
      • 2 gal 1⅓ cups Rice, brown, long grain, parboiled

      Quantity
       

      50 Servings

        Weight

        • 3 lb 2¾ oz *Mushrooms, sliced
        • - - Black pepper, ground
        • 8 lb 6 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
        • - - Olive oil
        • 2¼ oz Garlic, raw
        • 1 lb 1⅗ oz *Onions, chopped
        • - - Cornstarch
        • - - Water
        • 3 oz Beef base, low sodium
        • - - Basil, fresh, chopped
        • - - Basil, dried, ground
        • 2 oz Garlic powder
        • - - Vinegar, balsamic
        • - - Worcestershire sauce
        • 4 oz *Scallions, chopped
        • 6 lb 4 oz Rice, brown, long grain, parboiled

        Measure

        • 3 qt 2½ cups *Mushrooms, sliced
        • 3¼ Tbsp Black pepper, ground
        • 1 gal 1 cup Beef, fine ground, crumbles, 15% fat, frozen, thawed
        • ¾ cup 1½ tsp Olive oil
        • 12½ cloves Garlic, raw
        • 3⅛ cups *Onions, chopped
        • ½ cup Cornstarch
        • 1 gal 1 cup Water
        • ⅓ cup Beef base, low sodium
        • ¾ cup ½ Tbsp Basil, fresh, chopped
        • 1½ tsp Basil, dried, ground
        • ⅛ cup 1 Tbsp ½ tsp Garlic powder
        • ¾ cup 1½ tsp Vinegar, balsamic
        • ¾ cup 1½ tsp Worcestershire sauce
        • ½ cup *Scallions, chopped
        • 1 gal ⅔ cup Rice, brown, long grain, parboiled

        100 Servings

          Weight

          • 6 lb 5½ oz *Mushrooms, sliced
          • - - Black pepper, ground
          • 16 lb 12 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
          • - - Olive oil
          • 5½ oz Garlic, raw
          • 2 lb 3⅕ oz *Onions, chopped
          • - - Cornstarch
          • - - Water
          • 6 oz Beef base, low sodium
          • - - Basil, fresh, chopped
          • - - Basil, dried, ground
          • 3⅔ oz Garlic powder
          • - - Vinegar, balsamic
          • - - Worcestershire sauce
          • 8 oz *Scallions, chopped
          • 12 lb 8 oz Rice, brown, long grain, parboiled

          Measure

          • 1 gal 3 qt 1 cup *Mushrooms, sliced
          • ¼ cup 2½ Tbsp Black pepper, ground
          • 2 gal 2 cups Beef, fine ground, crumbles, 15% fat, frozen, thawed
          • 1½ cups 1 Tbsp Olive oil
          • 25 cloves Garlic, raw
          • 1 qt 2¼ cups *Onions, chopped
          • 1 cup Cornstarch
          • 2 gal 2 cups Water
          • ⅔ cup Beef base, low sodium
          • 1½ cups 1 Tbsp Basil, fresh, chopped
          • 1 Tbsp Basil, dried, ground
          • ¼ cup 2 Tbsp 1 tsp Garlic powder
          • 1½ cups 1 Tbsp Vinegar, balsamic
          • 1½ cups 1 Tbsp Worcestershire sauce
          • 1 cup *Scallions, chopped
          • 2 gal 1⅓ cups Rice, brown, long grain, parboiled

          Ingredients
           

          50 Servings

            Weight

            • 3 lb 2¾ oz *Mushrooms, sliced
            • - - Black pepper, ground
            • 8 lb 6 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
            • - - Olive oil
            • 2¼ oz Garlic, raw
            • 1 lb 1⅗ oz *Onions, chopped
            • - - Cornstarch
            • - - Water
            • 3 oz Beef base, low sodium
            • - - Basil, fresh, chopped
            • - - Basil, dried, ground
            • 2 oz Garlic powder
            • - - Vinegar, balsamic
            • - - Worcestershire sauce
            • 4 oz *Scallions, chopped
            • 6 lb 4 oz Rice, brown, long grain, parboiled

            Measure

            • 3 qt 2½ cups *Mushrooms, sliced
            • 3¼ Tbsp Black pepper, ground
            • 1 gal 1 cup Beef, fine ground, crumbles, 15% fat, frozen, thawed
            • ¾ cup 1½ tsp Olive oil
            • 12½ cloves Garlic, raw
            • 3⅛ cups *Onions, chopped
            • ½ cup Cornstarch
            • 1 gal 1 cup Water
            • ⅓ cup Beef base, low sodium
            • ¾ cup ½ Tbsp Basil, fresh, chopped
            • 1½ tsp Basil, dried, ground
            • ⅛ cup 1 Tbsp ½ tsp Garlic powder
            • ¾ cup 1½ tsp Vinegar, balsamic
            • ¾ cup 1½ tsp Worcestershire sauce
            • ½ cup *Scallions, chopped
            • 1 gal ⅔ cup Rice, brown, long grain, parboiled

            100 Servings

              Weight

              • 6 lb 5½ oz *Mushrooms, sliced
              • - - Black pepper, ground
              • 16 lb 12 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
              • - - Olive oil
              • 5½ oz Garlic, raw
              • 2 lb 3⅕ oz *Onions, chopped
              • - - Cornstarch
              • - - Water
              • 6 oz Beef base, low sodium
              • - - Basil, fresh, chopped
              • - - Basil, dried, ground
              • 3⅔ oz Garlic powder
              • - - Vinegar, balsamic
              • - - Worcestershire sauce
              • 8 oz *Scallions, chopped
              • 12 lb 8 oz Rice, brown, long grain, parboiled

              Measure

              • 1 gal 3 qt 1 cup *Mushrooms, sliced
              • ¼ cup 2½ Tbsp Black pepper, ground
              • 2 gal 2 cups Beef, fine ground, crumbles, 15% fat, frozen, thawed
              • 1½ cups 1 Tbsp Olive oil
              • 25 cloves Garlic, raw
              • 1 qt 2¼ cups *Onions, chopped
              • 1 cup Cornstarch
              • 2 gal 2 cups Water
              • ⅔ cup Beef base, low sodium
              • 1½ cups 1 Tbsp Basil, fresh, chopped
              • 1 Tbsp Basil, dried, ground
              • ¼ cup 2 Tbsp 1 tsp Garlic powder
              • 1½ cups 1 Tbsp Vinegar, balsamic
              • 1½ cups 1 Tbsp Worcestershire sauce
              • 1 cup *Scallions, chopped
              • 2 gal 1⅓ cups Rice, brown, long grain, parboiled

              Quantity
               

              50 Servings

                Weight

                • 3 lb 2¾ oz *Mushrooms, sliced
                • - - Black pepper, ground
                • 8 lb 6 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
                • - - Olive oil
                • 2¼ oz Garlic, raw
                • 1 lb 1⅗ oz *Onions, chopped
                • - - Cornstarch
                • - - Water
                • 3 oz Beef base, low sodium
                • - - Basil, fresh, chopped
                • - - Basil, dried, ground
                • 2 oz Garlic powder
                • - - Vinegar, balsamic
                • - - Worcestershire sauce
                • 4 oz *Scallions, chopped
                • 6 lb 4 oz Rice, brown, long grain, parboiled

                Measure

                • 3 qt 2½ cups *Mushrooms, sliced
                • 3¼ Tbsp Black pepper, ground
                • 1 gal 1 cup Beef, fine ground, crumbles, 15% fat, frozen, thawed
                • ¾ cup 1½ tsp Olive oil
                • 12½ cloves Garlic, raw
                • 3⅛ cups *Onions, chopped
                • ½ cup Cornstarch
                • 1 gal 1 cup Water
                • ⅓ cup Beef base, low sodium
                • ¾ cup ½ Tbsp Basil, fresh, chopped
                • 1½ tsp Basil, dried, ground
                • ⅛ cup 1 Tbsp ½ tsp Garlic powder
                • ¾ cup 1½ tsp Vinegar, balsamic
                • ¾ cup 1½ tsp Worcestershire sauce
                • ½ cup *Scallions, chopped
                • 1 gal ⅔ cup Rice, brown, long grain, parboiled

                100 Servings

                  Weight

                  • 6 lb 5½ oz *Mushrooms, sliced
                  • - - Black pepper, ground
                  • 16 lb 12 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
                  • - - Olive oil
                  • 5½ oz Garlic, raw
                  • 2 lb 3⅕ oz *Onions, chopped
                  • - - Cornstarch
                  • - - Water
                  • 6 oz Beef base, low sodium
                  • - - Basil, fresh, chopped
                  • - - Basil, dried, ground
                  • 3⅔ oz Garlic powder
                  • - - Vinegar, balsamic
                  • - - Worcestershire sauce
                  • 8 oz *Scallions, chopped
                  • 12 lb 8 oz Rice, brown, long grain, parboiled

                  Measure

                  • 1 gal 3 qt 1 cup *Mushrooms, sliced
                  • ¼ cup 2½ Tbsp Black pepper, ground
                  • 2 gal 2 cups Beef, fine ground, crumbles, 15% fat, frozen, thawed
                  • 1½ cups 1 Tbsp Olive oil
                  • 25 cloves Garlic, raw
                  • 1 qt 2¼ cups *Onions, chopped
                  • 1 cup Cornstarch
                  • 2 gal 2 cups Water
                  • ⅔ cup Beef base, low sodium
                  • 1½ cups 1 Tbsp Basil, fresh, chopped
                  • 1 Tbsp Basil, dried, ground
                  • ¼ cup 2 Tbsp 1 tsp Garlic powder
                  • 1½ cups 1 Tbsp Vinegar, balsamic
                  • 1½ cups 1 Tbsp Worcestershire sauce
                  • 1 cup *Scallions, chopped
                  • 2 gal 1⅓ cups Rice, brown, long grain, parboiled
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 3 lb 2¾ oz *Mushrooms, sliced
                    • - - Black pepper, ground
                    • 8 lb 6 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
                    • - - Olive oil
                    • 2¼ oz Garlic, raw
                    • 1 lb 1⅗ oz *Onions, chopped
                    • - - Cornstarch
                    • - - Water
                    • 3 oz Beef base, low sodium
                    • - - Basil, fresh, chopped
                    • - - Basil, dried, ground
                    • 2 oz Garlic powder
                    • - - Vinegar, balsamic
                    • - - Worcestershire sauce
                    • 4 oz *Scallions, chopped
                    • 6 lb 4 oz Rice, brown, long grain, parboiled

                    Measure

                    • 3 qt 2½ cups *Mushrooms, sliced
                    • 3¼ Tbsp Black pepper, ground
                    • 1 gal 1 cup Beef, fine ground, crumbles, 15% fat, frozen, thawed
                    • ¾ cup 1½ tsp Olive oil
                    • 12½ cloves Garlic, raw
                    • 3⅛ cups *Onions, chopped
                    • ½ cup Cornstarch
                    • 1 gal 1 cup Water
                    • ⅓ cup Beef base, low sodium
                    • ¾ cup ½ Tbsp Basil, fresh, chopped
                    • 1½ tsp Basil, dried, ground
                    • ⅛ cup 1 Tbsp ½ tsp Garlic powder
                    • ¾ cup 1½ tsp Vinegar, balsamic
                    • ¾ cup 1½ tsp Worcestershire sauce
                    • ½ cup *Scallions, chopped
                    • 1 gal ⅔ cup Rice, brown, long grain, parboiled

                    100 Servings

                      Weight

                      • 6 lb 5½ oz *Mushrooms, sliced
                      • - - Black pepper, ground
                      • 16 lb 12 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
                      • - - Olive oil
                      • 5½ oz Garlic, raw
                      • 2 lb 3⅕ oz *Onions, chopped
                      • - - Cornstarch
                      • - - Water
                      • 6 oz Beef base, low sodium
                      • - - Basil, fresh, chopped
                      • - - Basil, dried, ground
                      • 3⅔ oz Garlic powder
                      • - - Vinegar, balsamic
                      • - - Worcestershire sauce
                      • 8 oz *Scallions, chopped
                      • 12 lb 8 oz Rice, brown, long grain, parboiled

                      Measure

                      • 1 gal 3 qt 1 cup *Mushrooms, sliced
                      • ¼ cup 2½ Tbsp Black pepper, ground
                      • 2 gal 2 cups Beef, fine ground, crumbles, 15% fat, frozen, thawed
                      • 1½ cups 1 Tbsp Olive oil
                      • 25 cloves Garlic, raw
                      • 1 qt 2¼ cups *Onions, chopped
                      • 1 cup Cornstarch
                      • 2 gal 2 cups Water
                      • ⅔ cup Beef base, low sodium
                      • 1½ cups 1 Tbsp Basil, fresh, chopped
                      • 1 Tbsp Basil, dried, ground
                      • ¼ cup 2 Tbsp 1 tsp Garlic powder
                      • 1½ cups 1 Tbsp Vinegar, balsamic
                      • 1½ cups 1 Tbsp Worcestershire sauce
                      • 1 cup *Scallions, chopped
                      • 2 gal 1⅓ cups Rice, brown, long grain, parboiled

                      Quantity
                       

                      50 Servings

                        Weight

                        • 3 lb 2¾ oz *Mushrooms, sliced
                        • - - Black pepper, ground
                        • 8 lb 6 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
                        • - - Olive oil
                        • 2¼ oz Garlic, raw
                        • 1 lb 1⅗ oz *Onions, chopped
                        • - - Cornstarch
                        • - - Water
                        • 3 oz Beef base, low sodium
                        • - - Basil, fresh, chopped
                        • - - Basil, dried, ground
                        • 2 oz Garlic powder
                        • - - Vinegar, balsamic
                        • - - Worcestershire sauce
                        • 4 oz *Scallions, chopped
                        • 6 lb 4 oz Rice, brown, long grain, parboiled

                        Measure

                        • 3 qt 2½ cups *Mushrooms, sliced
                        • 3¼ Tbsp Black pepper, ground
                        • 1 gal 1 cup Beef, fine ground, crumbles, 15% fat, frozen, thawed
                        • ¾ cup 1½ tsp Olive oil
                        • 12½ cloves Garlic, raw
                        • 3⅛ cups *Onions, chopped
                        • ½ cup Cornstarch
                        • 1 gal 1 cup Water
                        • ⅓ cup Beef base, low sodium
                        • ¾ cup ½ Tbsp Basil, fresh, chopped
                        • 1½ tsp Basil, dried, ground
                        • ⅛ cup 1 Tbsp ½ tsp Garlic powder
                        • ¾ cup 1½ tsp Vinegar, balsamic
                        • ¾ cup 1½ tsp Worcestershire sauce
                        • ½ cup *Scallions, chopped
                        • 1 gal ⅔ cup Rice, brown, long grain, parboiled

                        100 Servings

                          Weight

                          • 6 lb 5½ oz *Mushrooms, sliced
                          • - - Black pepper, ground
                          • 16 lb 12 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
                          • - - Olive oil
                          • 5½ oz Garlic, raw
                          • 2 lb 3⅕ oz *Onions, chopped
                          • - - Cornstarch
                          • - - Water
                          • 6 oz Beef base, low sodium
                          • - - Basil, fresh, chopped
                          • - - Basil, dried, ground
                          • 3⅔ oz Garlic powder
                          • - - Vinegar, balsamic
                          • - - Worcestershire sauce
                          • 8 oz *Scallions, chopped
                          • 12 lb 8 oz Rice, brown, long grain, parboiled

                          Measure

                          • 1 gal 3 qt 1 cup *Mushrooms, sliced
                          • ¼ cup 2½ Tbsp Black pepper, ground
                          • 2 gal 2 cups Beef, fine ground, crumbles, 15% fat, frozen, thawed
                          • 1½ cups 1 Tbsp Olive oil
                          • 25 cloves Garlic, raw
                          • 1 qt 2¼ cups *Onions, chopped
                          • 1 cup Cornstarch
                          • 2 gal 2 cups Water
                          • ⅔ cup Beef base, low sodium
                          • 1½ cups 1 Tbsp Basil, fresh, chopped
                          • 1 Tbsp Basil, dried, ground
                          • ¼ cup 2 Tbsp 1 tsp Garlic powder
                          • 1½ cups 1 Tbsp Vinegar, balsamic
                          • 1½ cups 1 Tbsp Worcestershire sauce
                          • 1 cup *Scallions, chopped
                          • 2 gal 1⅓ cups Rice, brown, long grain, parboiled
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 3 lb 2¾ oz *Mushrooms, sliced
                            • - - Black pepper, ground
                            • 8 lb 6 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
                            • - - Olive oil
                            • 2¼ oz Garlic, raw
                            • 1 lb 1⅗ oz *Onions, chopped
                            • - - Cornstarch
                            • - - Water
                            • 3 oz Beef base, low sodium
                            • - - Basil, fresh, chopped
                            • - - Basil, dried, ground
                            • 2 oz Garlic powder
                            • - - Vinegar, balsamic
                            • - - Worcestershire sauce
                            • 4 oz *Scallions, chopped
                            • 6 lb 4 oz Rice, brown, long grain, parboiled

                            Measure

                            • 3 qt 2½ cups *Mushrooms, sliced
                            • 3¼ Tbsp Black pepper, ground
                            • 1 gal 1 cup Beef, fine ground, crumbles, 15% fat, frozen, thawed
                            • ¾ cup 1½ tsp Olive oil
                            • 12½ cloves Garlic, raw
                            • 3⅛ cups *Onions, chopped
                            • ½ cup Cornstarch
                            • 1 gal 1 cup Water
                            • ⅓ cup Beef base, low sodium
                            • ¾ cup ½ Tbsp Basil, fresh, chopped
                            • 1½ tsp Basil, dried, ground
                            • ⅛ cup 1 Tbsp ½ tsp Garlic powder
                            • ¾ cup 1½ tsp Vinegar, balsamic
                            • ¾ cup 1½ tsp Worcestershire sauce
                            • ½ cup *Scallions, chopped
                            • 1 gal ⅔ cup Rice, brown, long grain, parboiled

                            100 Servings

                              Weight

                              • 6 lb 5½ oz *Mushrooms, sliced
                              • - - Black pepper, ground
                              • 16 lb 12 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
                              • - - Olive oil
                              • 5½ oz Garlic, raw
                              • 2 lb 3⅕ oz *Onions, chopped
                              • - - Cornstarch
                              • - - Water
                              • 6 oz Beef base, low sodium
                              • - - Basil, fresh, chopped
                              • - - Basil, dried, ground
                              • 3⅔ oz Garlic powder
                              • - - Vinegar, balsamic
                              • - - Worcestershire sauce
                              • 8 oz *Scallions, chopped
                              • 12 lb 8 oz Rice, brown, long grain, parboiled

                              Measure

                              • 1 gal 3 qt 1 cup *Mushrooms, sliced
                              • ¼ cup 2½ Tbsp Black pepper, ground
                              • 2 gal 2 cups Beef, fine ground, crumbles, 15% fat, frozen, thawed
                              • 1½ cups 1 Tbsp Olive oil
                              • 25 cloves Garlic, raw
                              • 1 qt 2¼ cups *Onions, chopped
                              • 1 cup Cornstarch
                              • 2 gal 2 cups Water
                              • ⅔ cup Beef base, low sodium
                              • 1½ cups 1 Tbsp Basil, fresh, chopped
                              • 1 Tbsp Basil, dried, ground
                              • ¼ cup 2 Tbsp 1 tsp Garlic powder
                              • 1½ cups 1 Tbsp Vinegar, balsamic
                              • 1½ cups 1 Tbsp Worcestershire sauce
                              • 1 cup *Scallions, chopped
                              • 2 gal 1⅓ cups Rice, brown, long grain, parboiled

                              Quantity
                               

                              50 Servings

                                Weight

                                • 3 lb 2¾ oz *Mushrooms, sliced
                                • - - Black pepper, ground
                                • 8 lb 6 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
                                • - - Olive oil
                                • 2¼ oz Garlic, raw
                                • 1 lb 1⅗ oz *Onions, chopped
                                • - - Cornstarch
                                • - - Water
                                • 3 oz Beef base, low sodium
                                • - - Basil, fresh, chopped
                                • - - Basil, dried, ground
                                • 2 oz Garlic powder
                                • - - Vinegar, balsamic
                                • - - Worcestershire sauce
                                • 4 oz *Scallions, chopped
                                • 6 lb 4 oz Rice, brown, long grain, parboiled

                                Measure

                                • 3 qt 2½ cups *Mushrooms, sliced
                                • 3¼ Tbsp Black pepper, ground
                                • 1 gal 1 cup Beef, fine ground, crumbles, 15% fat, frozen, thawed
                                • ¾ cup 1½ tsp Olive oil
                                • 12½ cloves Garlic, raw
                                • 3⅛ cups *Onions, chopped
                                • ½ cup Cornstarch
                                • 1 gal 1 cup Water
                                • ⅓ cup Beef base, low sodium
                                • ¾ cup ½ Tbsp Basil, fresh, chopped
                                • 1½ tsp Basil, dried, ground
                                • ⅛ cup 1 Tbsp ½ tsp Garlic powder
                                • ¾ cup 1½ tsp Vinegar, balsamic
                                • ¾ cup 1½ tsp Worcestershire sauce
                                • ½ cup *Scallions, chopped
                                • 1 gal ⅔ cup Rice, brown, long grain, parboiled

                                100 Servings

                                  Weight

                                  • 6 lb 5½ oz *Mushrooms, sliced
                                  • - - Black pepper, ground
                                  • 16 lb 12 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
                                  • - - Olive oil
                                  • 5½ oz Garlic, raw
                                  • 2 lb 3⅕ oz *Onions, chopped
                                  • - - Cornstarch
                                  • - - Water
                                  • 6 oz Beef base, low sodium
                                  • - - Basil, fresh, chopped
                                  • - - Basil, dried, ground
                                  • 3⅔ oz Garlic powder
                                  • - - Vinegar, balsamic
                                  • - - Worcestershire sauce
                                  • 8 oz *Scallions, chopped
                                  • 12 lb 8 oz Rice, brown, long grain, parboiled

                                  Measure

                                  • 1 gal 3 qt 1 cup *Mushrooms, sliced
                                  • ¼ cup 2½ Tbsp Black pepper, ground
                                  • 2 gal 2 cups Beef, fine ground, crumbles, 15% fat, frozen, thawed
                                  • 1½ cups 1 Tbsp Olive oil
                                  • 25 cloves Garlic, raw
                                  • 1 qt 2¼ cups *Onions, chopped
                                  • 1 cup Cornstarch
                                  • 2 gal 2 cups Water
                                  • ⅔ cup Beef base, low sodium
                                  • 1½ cups 1 Tbsp Basil, fresh, chopped
                                  • 1 Tbsp Basil, dried, ground
                                  • ¼ cup 2 Tbsp 1 tsp Garlic powder
                                  • 1½ cups 1 Tbsp Vinegar, balsamic
                                  • 1½ cups 1 Tbsp Worcestershire sauce
                                  • 1 cup *Scallions, chopped
                                  • 2 gal 1⅓ cups Rice, brown, long grain, parboiled
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 3 lb 2¾ oz *Mushrooms, sliced
                                    • - - Black pepper, ground
                                    • 8 lb 6 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
                                    • - - Olive oil
                                    • 2¼ oz Garlic, raw
                                    • 1 lb 1⅗ oz *Onions, chopped
                                    • - - Cornstarch
                                    • - - Water
                                    • 3 oz Beef base, low sodium
                                    • - - Basil, fresh, chopped
                                    • - - Basil, dried, ground
                                    • 2 oz Garlic powder
                                    • - - Vinegar, balsamic
                                    • - - Worcestershire sauce
                                    • 4 oz *Scallions, chopped
                                    • 6 lb 4 oz Rice, brown, long grain, parboiled

                                    Measure

                                    • 3 qt 2½ cups *Mushrooms, sliced
                                    • 3¼ Tbsp Black pepper, ground
                                    • 1 gal 1 cup Beef, fine ground, crumbles, 15% fat, frozen, thawed
                                    • ¾ cup 1½ tsp Olive oil
                                    • 12½ cloves Garlic, raw
                                    • 3⅛ cups *Onions, chopped
                                    • ½ cup Cornstarch
                                    • 1 gal 1 cup Water
                                    • ⅓ cup Beef base, low sodium
                                    • ¾ cup ½ Tbsp Basil, fresh, chopped
                                    • 1½ tsp Basil, dried, ground
                                    • ⅛ cup 1 Tbsp ½ tsp Garlic powder
                                    • ¾ cup 1½ tsp Vinegar, balsamic
                                    • ¾ cup 1½ tsp Worcestershire sauce
                                    • ½ cup *Scallions, chopped
                                    • 1 gal ⅔ cup Rice, brown, long grain, parboiled

                                    100 Servings

                                      Weight

                                      • 6 lb 5½ oz *Mushrooms, sliced
                                      • - - Black pepper, ground
                                      • 16 lb 12 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
                                      • - - Olive oil
                                      • 5½ oz Garlic, raw
                                      • 2 lb 3⅕ oz *Onions, chopped
                                      • - - Cornstarch
                                      • - - Water
                                      • 6 oz Beef base, low sodium
                                      • - - Basil, fresh, chopped
                                      • - - Basil, dried, ground
                                      • 3⅔ oz Garlic powder
                                      • - - Vinegar, balsamic
                                      • - - Worcestershire sauce
                                      • 8 oz *Scallions, chopped
                                      • 12 lb 8 oz Rice, brown, long grain, parboiled

                                      Measure

                                      • 1 gal 3 qt 1 cup *Mushrooms, sliced
                                      • ¼ cup 2½ Tbsp Black pepper, ground
                                      • 2 gal 2 cups Beef, fine ground, crumbles, 15% fat, frozen, thawed
                                      • 1½ cups 1 Tbsp Olive oil
                                      • 25 cloves Garlic, raw
                                      • 1 qt 2¼ cups *Onions, chopped
                                      • 1 cup Cornstarch
                                      • 2 gal 2 cups Water
                                      • ⅔ cup Beef base, low sodium
                                      • 1½ cups 1 Tbsp Basil, fresh, chopped
                                      • 1 Tbsp Basil, dried, ground
                                      • ¼ cup 2 Tbsp 1 tsp Garlic powder
                                      • 1½ cups 1 Tbsp Vinegar, balsamic
                                      • 1½ cups 1 Tbsp Worcestershire sauce
                                      • 1 cup *Scallions, chopped
                                      • 2 gal 1⅓ cups Rice, brown, long grain, parboiled

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 3 lb 2¾ oz *Mushrooms, sliced
                                        • - - Black pepper, ground
                                        • 8 lb 6 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
                                        • - - Olive oil
                                        • 2¼ oz Garlic, raw
                                        • 1 lb 1⅗ oz *Onions, chopped
                                        • - - Cornstarch
                                        • - - Water
                                        • 3 oz Beef base, low sodium
                                        • - - Basil, fresh, chopped
                                        • - - Basil, dried, ground
                                        • 2 oz Garlic powder
                                        • - - Vinegar, balsamic
                                        • - - Worcestershire sauce
                                        • 4 oz *Scallions, chopped
                                        • 6 lb 4 oz Rice, brown, long grain, parboiled

                                        Measure

                                        • 3 qt 2½ cups *Mushrooms, sliced
                                        • 3¼ Tbsp Black pepper, ground
                                        • 1 gal 1 cup Beef, fine ground, crumbles, 15% fat, frozen, thawed
                                        • ¾ cup 1½ tsp Olive oil
                                        • 12½ cloves Garlic, raw
                                        • 3⅛ cups *Onions, chopped
                                        • ½ cup Cornstarch
                                        • 1 gal 1 cup Water
                                        • ⅓ cup Beef base, low sodium
                                        • ¾ cup ½ Tbsp Basil, fresh, chopped
                                        • 1½ tsp Basil, dried, ground
                                        • ⅛ cup 1 Tbsp ½ tsp Garlic powder
                                        • ¾ cup 1½ tsp Vinegar, balsamic
                                        • ¾ cup 1½ tsp Worcestershire sauce
                                        • ½ cup *Scallions, chopped
                                        • 1 gal ⅔ cup Rice, brown, long grain, parboiled

                                        100 Servings

                                          Weight

                                          • 6 lb 5½ oz *Mushrooms, sliced
                                          • - - Black pepper, ground
                                          • 16 lb 12 oz Beef, fine ground, crumbles, 15% fat, frozen, thawed
                                          • - - Olive oil
                                          • 5½ oz Garlic, raw
                                          • 2 lb 3⅕ oz *Onions, chopped
                                          • - - Cornstarch
                                          • - - Water
                                          • 6 oz Beef base, low sodium
                                          • - - Basil, fresh, chopped
                                          • - - Basil, dried, ground
                                          • 3⅔ oz Garlic powder
                                          • - - Vinegar, balsamic
                                          • - - Worcestershire sauce
                                          • 8 oz *Scallions, chopped
                                          • 12 lb 8 oz Rice, brown, long grain, parboiled

                                          Measure

                                          • 1 gal 3 qt 1 cup *Mushrooms, sliced
                                          • ¼ cup 2½ Tbsp Black pepper, ground
                                          • 2 gal 2 cups Beef, fine ground, crumbles, 15% fat, frozen, thawed
                                          • 1½ cups 1 Tbsp Olive oil
                                          • 25 cloves Garlic, raw
                                          • 1 qt 2¼ cups *Onions, chopped
                                          • 1 cup Cornstarch
                                          • 2 gal 2 cups Water
                                          • ⅔ cup Beef base, low sodium
                                          • 1½ cups 1 Tbsp Basil, fresh, chopped
                                          • 1 Tbsp Basil, dried, ground
                                          • ¼ cup 2 Tbsp 1 tsp Garlic powder
                                          • 1½ cups 1 Tbsp Vinegar, balsamic
                                          • 1½ cups 1 Tbsp Worcestershire sauce
                                          • 1 cup *Scallions, chopped
                                          • 2 gal 1⅓ cups Rice, brown, long grain, parboiled
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Preheat oven to 400 ºF.
                                          • Line a sheet tray with foil, spray with non-stick spray. Spread mushrooms in a single layer and season with pepper. Spray mushroom tops with non-stick spray.
                                          • Roast in oven for 15-20 minutes until mushrooms are golden brown. Set aside.
                                          • Brown the ground beef in a hot skillet seasoned with olive oil for 8-10 minutes. Remove from pan and set aside.
                                            Critical Control Point: Heat to 165 ºF or higher for at least 15 seconds.
                                          • Mince garlic.
                                          • Combine garlic with chopped onions. Add garlic and onions to skillet and sauté until translucent and browned. Continue stirring so the garlic does not stick and burn. Approximately 5-7 minutes.
                                          • Combine cornstarch and water.
                                            For 50 servings, use 1 cup of water.
                                            For 100 servings, use 2 cups of water.
                                            Stir until cornstarch is dissolved. Set aside.
                                          • Reconstitute beef base for beef mixture: In a medium saucepan, reconstitute base according to package instructions.
                                            For 50 servings, use ⅙ cup base and ½ gal of water.
                                            For 100 servings, use ⅓ cup base and 1 gal of water.
                                          • Return beef to skillet. Combine basil (fresh and dried), garlic powder, beef broth, vinegar, and Worcestershire sauce and add to skillet. Bring skillet to a boil. Mix the cornstarch slurry and stir it into the skillet until mixture is thickened. Reduce heat and simmer.
                                          • Reconstitute beef base for rice: In a medium saucepan, reconstitute base according to package instructions.
                                            For 50 servings, use ⅙ cup base and ½ gal of water.
                                            For 100 servings, use ⅓ cup base and 1 gal of water.
                                            Add scallions. Cook rice in broth according to package instructions.
                                          • Place rice in hotel pans according to quantity requirements.
                                            2” full hotel pan holds 32 servings.
                                            4” full hotel pan holds 56 servings.
                                          • Serve ⅔ cup of beef skillet mixture (No. 6 scoop) over 1 cup of rice.
                                            Critical Control Point: Hold for hot service at 140 ºF or higher.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Beef and Mushroom Skillet with Brown Rice State (Pennsylvania) Child Nutrition Agency Developed Recipe
                                          Amount Per Serving 0 ⅔ cup beef mixture (No. 6 scoop), 1 cup of rice
                                          Calories 480 Calories from Fat 162
                                          % Daily Value*
                                          Total Fat 18g28%
                                          Saturated Fat 5g31%
                                          Cholesterol 68mg23%
                                          Sodium 266mg12%
                                          Potassium 173mg5%
                                          Total Carbohydrates 51g17%
                                          Dietary Fiber 3g13%
                                          Total Sugars 2g2%
                                          Protein 29g58%
                                          Vitamin D 0IU0%
                                          Calcium 33mg3%
                                          Iron 4mg22%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Mushrooms: 3 lb 4 oz

                                          Onions: 1 lb 7 oz

                                          Scallions: 5 oz

                                          100 Servings:

                                          Mushrooms: 6 lb 8 oz

                                          Onions: 2 lb 14 oz

                                          Scallions: 10 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          If using raw beef, follow HACCP Procedures. If beef/mushroom mixture is not thick enough, repeat cornstarch slurry directions and add to skillet until it reaches the desired consistency.
                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          50 Servings:

                                          About 2 gal 2 cup beef and mushrooms, 3 gal 2 cup rice

                                          About 29 lb 11 oz

                                          100 Servings:

                                          About 4 gal 1 qt beef and mushrooms,

                                          6 gal 1 qt rice

                                          About 59 lb 6 oz