Recipe Name Stroganoff Submitted by jgouker Recipe Description L05302 Quantity 100 Quantity Unit SV (3/4 Cup) Prep Time (minutes) 120 Cook Time (minutes) 125 Ready In (minutes) 245

Ingredients Amount Measure Ingredient 9 cups mushrooms sliced, canned, drained 30 pounds, raw turkey breast ground 9 cups, chopped Large Yellow Onions, Chopped 4 cups all-purpose flour 1 1/2 teaspoons garlic powder 5 tablespoons Paprika 6 tablespoons salt 1 tablespoon black pepper 192 fliud ounces milk, lowfat, fluid, 1% milkfat, with added vitamin A 8 cups sour cream 9 tablespoons beef broth, bouillon (consomme) condensed Steps Sequence Step 1 PAN: 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. 2 COOK 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. 3 COMBINE FLOUR WITH SALT, PAPRIKA, PEPPER AND GARLIC. SPRINKLE FLOUR MIXTURE EVENLY OVER MEAT MIXTURE AND MIX WELL. 4 MIX MILK WITH RESERVED MUSHROOM LIQUID; HEAT TO BOILING. DO NOT BOIL. 5 ADD HOT MILK TO MEAT MIXTURE. HEAT TO A SIMMER, STIRRING CONSTANTLY. SIMMER 5 TO 10 MINUTES OR UNTIL THICKENED. DO NOT BOIL 6 ADD 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).