This is a print preview of "Beef Stroganoff (Soup Con" recipe.

Beef Stroganoff (Soup Con Recipe
by Global Cookbook

Beef Stroganoff (Soup Con
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  Servings: 12

Ingredients

  • 6 1/2 quart WATER, Hot
  • 1 quart RESERVED LIQUID
  • 30 lb BEEF SWISS STEAK
  • 1 1/2 lb BUTTER PRINT SURE
  • 4 63/1000 lb Lowfat sour cream 12 Ounce
  • 1 5/8 lb Lowfat milk, DRY NON-FAT L HEAT
  • 1 1/2 tsp GARLIC DEHY GRA
  • 5 1/3 lb MUSHROOMS 16 Ounce
  • 3 1/3 lb ONIONS DRY
  • 1 lb FLOUR GEN PURPOSE 10LB
  • 1 c. SHORTENING, 3LB
  • 1 Tbsp. PEPPER BLACK 1 LB CN
  • 5 Tbsp. PAPRIKA Grnd
  • 4 ounce SALT TABLE 5LB

Directions

  1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 350 F. OVEN
  2. SLICE STEAKS INTO THIN STRIPS ABOUT 1/2 INCH WIDE.
  3. BROWN STRIPS 5 Min ON LIGHTLY GREASED FRIDDLE TURNING FREQUENTLY.
  4. PALCE 11 LB 3 Ounce (2 GAL) STRIPS IN EACH PAN.
  5. DRAIN MUSHROOMS; RESERVE LIQUID FOR USE IN STEP 7.
  6. Add in ABOUT 1 LB 8 Ounce (1 Quart) MUSHROOMS AND 1 LB 10 Ounce (4 1/2 C.)
  7. ONIONS TO MEAT IN ACH PAN; STIR WELL. COVER; SET ASIDE FOR USE IN STEP 9.
  8. COMBINE FLOUR WITH SALT, PAPRIKA, PEPPER AND GARLIC. BLEND IN BUTTER Or possibly MARGARINE USING A WIRE WHIP; STIR Till SMOOTH.
  9. RECONSTITUTE Lowfat milk WITH RESERVED MUSHROOM LIQUID AND WATER; HEAT TO BOILING. DON NOT BOIL.
  10. Add in Warm Lowfat milk TO ROUX STIRRING CONSTANTLY. SIMMER 10-15 Min Or possibly Till THICKENED. STIR AS NECESSARY.
  11. Add in ABOUT 1 GAL SAUCE TO MEAT IN EACH PAN. STIR WELL.
  12. COVER; BAKE 1 H OUR. STIR. BAKE 1 HOUR Or possibly Till TENDER.
  13. REMOVE FROM OVEN. SKIM OFF EXCESS FAT.
  14. NOTE:
  15. IN STEP 4, 6-8Z CN CANNED MUSHROOMS MAY BE USED.
  16. IN STEP 5, 3 LB 11 Ounce DRY ONIONS A.P. WILL YIELD 3 LB 5 Ounce Minced ONIONS.
  17. IN STEP 5, 6 1/2 Ounce (2 C. PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.
  18. IN STEP 6, 2 TBSP (6 CLOVES) Chopped Dry GARLIC MAY BE USED.
  19. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 325F., 1 1/4 TO 1 1/2 Hrs Or possibly UNTI MEAT IS TENDER ON HIGH FAN, CLOSED VENT.
  20. IN STEP 12, Lowfat sour cream SAUCE MIX MAY BE USED. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.
  21. SERVE WITH BOILED NOODLES (RECIPE E-4) Or possibly STEAMED RICE (RECIPE E-5).
  22. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.
  23. ONE-C LADLE MAY BE USED. SEE RECIPE NO. A00400.
  24. SERVING SIZE: 3/4 C. (6