BeefStew
Ingredients
DRY MIX
HVP (Basic Food Flavors B-35) IDF? Powdered Beef Meat (IDF 5013) Salt
IDF? Powdered Beef Broth (IDF 5402) Sugar
Autolyzed Yeast Extract (DSM Gb Select 7025) Autolyzed Yeast Extract (DSM Gb Select 2021/1732) Black Pepper, Ground
Grill Flavor (Red Arrow Grillin 8099)
WEIGHT
32.00 16.00 8.00 6.40 6.40 4.00 3.60 2.40 1.20 80.00
PERCENT
40.00 20.00 10.00 8.00 8.00 5.00 4.50 3.00 1.50 100.00%
LIQUID PORTION
Dry Mix
Modified Starch (National ThermFlo) Worcestershire Sauce (French’s) Burgundy Cooking Wine Water
WEIGHT PERCENT
80.0 30.0 40.0 150.0 1200.0 1500.0
5.33 2.00 2.67 10.00 80.00 100.00%
COOKING INSTRUCTIONS
? ?
Combine ingredients and heat to boiling.
BEEF STEW
Sirloin Beef, ? - ?” cubes Butter Celery, Sliced
WEIGHT PERCENT
1360.0 50.0 240.0
21.59 0.79 3.81
Onion, Chopped Garlic, Minced
Mushrooms, Portabella, Large Chopped Butter
Potatoes, Canned, Drained, Large Chopped Carrots, Large Chopped Tomatoes, Canned, Diced Liquid Portion Above
300.0 15.0 400.0 100.0 1200.0 325.0 810.0 1500.0 6300.0
4.76 0.24 6.35 1.59 19.05 5.16 12.86 23.80 100.00%
* All measurements are in grams
COOKING INSTRUCTIONS
? ? ? ?
Sauté beef in butter until fully cooked. Set aside.
Sauté celery, onion, garlic and mushrooms in butter until onions are translucent. Add beef, potatoes, carrots, tomatoes and liquid portion. Heat to boiling. Reduce heat and simmer until carrots are fully cooked.
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SteakandPortabellaSoup
Ingredients
SEASONING BASE
IDF? Powdered Beef Broth (IDF 5402) Starch, Modified Corn National Thermflo
IDF? Powdered Beef Fat w/Beef Broth (IDF 5761) Hydrolyzed Vegetable Protein (Basic Food Flavors M-102) Salt Sugar
Autolyzed Yeast (Ohly BFT)
Autolyzed Yeast Extract Stewed Tomato Type (Gist Brocades 2021)
Grill Flavor (Red Arrow Grillin’ 8099) Smoke Flavor (Red Arrow Char Oil Mesquite) Black Pepper, Ground
WEIGHT
40.00 33.50 35.00 20.00 20.00 14.00 12.00 4.00 3.50 2.00 6.00 190.00
PERCENT
21.05 17.63 18.42 10.53 10.53 7.37 6.32 2.10 1.84 1.05 3.16 100.00%
SOUP
Water
Seasoning Base
Russet Potatoes, Thin Sliced Carrots, Canned Sliced Drained Portabella Mushrooms, Diced Minced Garlic, Fresh Diced Onion, Fresh Sirloin Steak, Chunks Butter
Potatoes, Canned Diced Tomato Puree Burgundy Wine Heavy Cream
WEIGHT
2021.60 190.00 800.00 260.00 400.00 25.00 260.00 1000.00 113.40 680.00 150.00 200.00 900.00 7000.00
PERCENT
28.89 2.71 11.43 3.71 5.71 0.36 3.71 14.29 1.62 9.71 2.14 2.86 12.86 100.00%
* All measurements are in grams
COOKING INSTRUCTIONS
? ? ? ? ? ?
Combine dry ingredients. Add to water and heat to boil.
Add sliced russet potatoes and carrots to the water. Reduce heat and simmer until potatoes Remove potatoes and carrots and add to food processor along with some of the liquid. Puree. Melt butter in a skillet. Add diced portabella mushrooms, minced garlic, minced onion and Add tomato puree, burgundy wine and canned diced potatoes. Simmer 15 minutes. Remove from heat. Add cream.
and carrots are falling apart. Add back to remaining liquid.
sirloin steak chunks. Sauté until steak chunks are turning brown. Add to liquid above.
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IDF Reicpe
