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Add a photoServings: 100
Ingredients
- 3Â 1/4 quart WATER, Hot
- 5 quart WATER & MUSHROOM LIQUID
- 12Â 1/2 lb BEEF Grnd FZ
- 3Â 1/4 lb CHEESE CHEDDER
- 1 quart Lowfat sour cream 12 Ounce
- 3/4 quart Lowfat milk, DRY NON-FAT L HEAT
- 3/4 tsp GARLIC DEHY GRA
- 55 lb POTATOES FRENCH FZ
- 2Â 2/3 lb MUSHROOMS 16 Ounce
- 1Â 2/3 lb ONIONS DRY
- 1/2 quart FLOUR GEN PURPOSE 10LB
- 1/2 Tbsp. PEPPER BLACK 1 LB CN
- 2Â 1/2 Tbsp. PAPRIKA Grnd
- 3 Tbsp. SALT TABLE 5LB
Directions
- 1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4.
- 2. PREPARE 1/2 RECIPE HAMBURGER STROGANOFF, RECIPE NO. L-53-2. SET ASIDE
- 4. POUR 1/2 C. (1-B LADLE) HAMBURGER STROGANOFF TOPPING INTO POTATO.
- 5. JUST BEFORE SERVING, GARNISH EACH POTATO WITH 2 TBSP CHEESE.
- NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4. EACH PORTION: 1 POTATO (6 3/4 Ounce), 1/2 C. (4 Ounce) TOPPING, 2 TBSP
- (1/2 Ounce) CHEESE.
- SERVING SIZE: 1 POTATO (
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 100 servings | |
| Calories 309 | |
| Calories from Fat 106 | 34% |
| Total Fat 11.83g | 15% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 268mg | 11% |
| Potassium 1006mg | 29% |
| Total Carbs 36.38g | 10% |
| Dietary Fiber 4.5g | 15% |
| Sugars 2.67g | 2% |
| Protein 14.79g | 24% |
