Goulash RD

Name: Goulash RD
Cuisine: European
Ingredients: 6 lb Beef, Ground; 2 cup Onion, Yellow Fresh; 2 cup Celery, Fresh; 3 qt Tomatoes, Stewed, Cnd; 1 qt Sauce, Tomato, Cnd; 1.5 Tbsp Garlic Powder; 1.5 Tbsp Oregano, Ground; 1.5 tsp Salt, Iodized; 0.75 tsp Pepper, Black Ground; 1.5 Tbsp Sugar, Granulated; 1.5 Tbsp Basil Leaves, Dried; 1.75 lb Pasta, Elbow Macaroni, Dry; 1.5 gal Water

13 steps

Hearty beef and macaroni tossed in a homemade tomato sauce. Contains Onion

Updated at: Mon, 24 Jun 2024 22:47:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories525 kcal (26%)

Total Fat30.4 g (43%)

Carbs36.9 g (14%)

Sugars7 g (8%)

Protein24.6 g (49%)

Sodium541.3 mg (27%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

25 servings

6 lbBeef

2 cupOnion

2 cupCelery

3 qtTomatoes

1 qtSauce

1.5 TBSPGarlic powder

1.5 TbspOregano

1 ½ tspSalt

¾ tspPepper

1.5 TbspSugar

1.5 TbspBasil Leaves

Dried

1.75 lbpasta

elbow macaroni, dry

1.5 galWater

Instructions

Step 1

Preheat oven to 350*F -- Convection 300*F

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per Facility HACCP guidelines.

Step 3

CCP--Thoroughly wash, rinse, drain & trim vegetables. Use different sanitized cutting boards between prepping meats & vegetables.

Step 4

1. Cook beef, onions and celery in large stockpot or saucepan until cooked thoroughly and vegetables are tender; drain & discard fat.

Step 5

2. Add hamburger, tomatoes, tomato sauce & seasonings. Cook until ground beef is no longer pink and desired internal temperature is reached.

Step 6

CCP: Final internal cooking temperature 155°F or above for 17 seconds.

Step 7

3. In separate pan, cook macaroni. Add to boiling water and cook until tender, 8 to 10 minutes; drain.

Step 8

4. Fold cooked macaroni into meat mixture. Place in steam table pan sprayed with nonfat cooking spray.

Step 9

5. Bake until final cooking temperature is reached.

Step 10

CCP--Final Cooking Temperature must reach >155° F. for at least 17 seconds.

Step 11

CCP: Maintain 135*F or above.

Step 12

CCP--Cool--Product much reach 70*F or less within 2 hours and 41*F or below within 4 more hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label & date.

Step 13

CCP--Reheat (one time only) to >165° F. for 15 seconds within 2 hrs.