BEEF MILANESA
Yield Portion Size
2 tbsp |
Olive oil
|
1/2 cup |
Yellow onion, small dice
|
4 ea |
Garlic clove, crushed
|
2 ea |
Serrano pepper, stemmed, seeded, chopped
|
6 cups | |
2 tsp |
Dried oregano
|
2 tsp |
Kosher salt
|
1/4 cup |
Extra virgin olive oil
|
2 cups |
Yellow onion, small dice
|
12 ea |
Garlic clove, minced
|
2 cups |
Fresh cilantro, chopped
|
1 cup | |
4 tsp |
Kosher salt
|
8 cups |
Long grain white rice, cooked
|
12 cups | |
6 lbs |
Beef top round, sliced 1/4 " thick, cut into 24 pieces (4 oz. each), breaded, fried
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 72 mg | 7% |
Carbohydrate | 40 g | 13% |
Cholesterol | 59 mg | 20% |
Iron | 20 mg | 114% |
Potassium | 256 mg | 0% |
Calories | 364 kcal | 18% |
Sodium | 1087 mg | 45% |
Protein | 32 g | 63% |
Polyunsaturated Fat | 1 g | 3% |
Saturated Fat | 2 g | 9% |
Sugars | 3 g | 0% |
Dietary Fiber | 9 g | 35% |
Vitamin C | 8 mg | 14% |
Vitamin A | 410 iu | 8% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Make RANCHERO SALSA: In a saucepot, heat olive oil over medium-high heat. Add onion, garlic and serrano pepper; stir for 5 minutes or until lightly browned.
-
Step 2
Add whole peeled tomatoes, oregano, and salt. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and carefully puree until smooth.
-
Step 3
Make RICE AND TOMATO SOFRITO: Place olive oil in a saucepot over medium heat; saute yellow onion and garlic until transparent. Add cilantro, fire roasted diced tomatoes and salt. Heat through. Combine tomato mixture with cooked rice; heat for 2 minutes or until heated through.
-
Step 4
To Make One Serving: Place 1/2 cup of sofrito and 1/2 cup of heated black beans on each plate.
-
Step 5
Top with a piece of beef and 1/4 cup of salsa.
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