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Recipes - Stroganoff

Recipe Name

Stroganoff

 Submitted by jgouker
Recipe Description L05302
Quantity 100 Quantity Unit SV (3/4 Cup) Servings  
Prep Time (minutes) 120 Cook Time (minutes) 125 Ready In (minutes) 245
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
9
cupsmushrooms sliced, canned, drained
30
pounds, rawturkey breast ground
9
cups, choppedLarge Yellow Onions, Chopped
4
cupsall-purpose flour
1
1/2
teaspoonsgarlic powder
5
tablespoonsPaprika
6
tablespoonssalt
1
tablespoonblack pepper
192
fliud ouncesmilk, lowfat, fluid, 1% milkfat, with added vitamin A
8
cupssour cream
9
tablespoonsbeef broth, bouillon (consomme) condensed
Steps
Sequence Step
1PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN PREPARATION INSTRUCTIONS: THAW MEAT UNDER REFRIGERATION. MELT SHORTENING BEFORE MEASURING. SALAD OR OLIVE OIL MAY BE USED. CHOP ONIONS BEFORE MEASURING. DEHY MAY BE USED, REFERENCE A01100. MELT BUTTER OR MARGARINE BEFORE MEASURING. 1. DRAIN MUSHROOMS; RESERVE LIQUID FOR USE IN STEP 4.
2COOK MEAT AND ONIONS ABOUT 10 MINUTES IN STOCK POT OR STEAM JACKETED KETTLE, STIRRING TO BREAK APART, OR UNTIL BEEF LOSES ITS PINK COLOR. DRAIN OR SKIM OFF EXCESS FAT. ADD DRAINED MUSHROOMS.
3COMBINE FLOUR WITH SALT, PAPRIKA, PEPPER AND GARLIC. SPRINKLE FLOUR MIXTURE EVENLY OVER MEAT MIXTURE AND MIX WELL.
4MIX MILK WITH RESERVED MUSHROOM LIQUID; HEAT TO BOILING. DO NOT BOIL.
5ADD HOT MILK TO MEAT MIXTURE. HEAT TO A SIMMER, STIRRING CONSTANTLY. SIMMER 5 TO 10 MINUTES OR UNTIL THICKENED. DO NOT BOIL
6ADD 1 QUART SOUR CREAM TO EACH PAN, STIRRING TO BLEND. HEAT BUT DO NOT BOIL. CONVECTION OVEN: 325 F (HIGH FAN - CLOSED VENT) 1.25 TO 1.5 HOURS OR UNTIL MEAT IS TENDER. SERVE WITH BOILED NOODLES (RECIPE E00400) OR STEAMED RICE (RECIPE E00500).






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