BEEF STROGANOFF (CREAM OF MUSHROOM SOUP)

Ingredients

Ingredient Weight Measure Issue
MUSHROOMS,CANNED,SLICED,INCL LIQUIDS 3-1/8 lbs 2 qts 1 cup
SOUP,CONDENSED,CREAM OF MUSHROOM 14-3/8 lbs 1 gal 2-1/2 qts
PAPRIKA,GROUND 1-1/4 oz 1/4 cup 1-1/3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/8 tsp
GARLIC POWDER 1/4 oz 1/3 tsp
BEEF,SWISS STEAK,LEAN,RAW,THAWED 30 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 3-1/2 lbs 2 qts 2 cup 3-7/8 lbs
SOUR CREAM,LOW FAT 4 lbs 2 qts

Method

1 Drain mushrooms; reserve liquid for use in Step 2 and mushrooms for Step 6.
2 Combine cream of mushroom soup with paprika, pepper, and garlic powder; stir well; add reserved mushroom liquid; stir well.
3 Slice beef into strips about 1/2-inch wide.
4 Spray griddle with non-stick cooking spray. Brown strips 5 minutes turning frequently.
5 Place about 11 pounds 3 ounces strips in each pan.
6 Add about 1 quart mushrooms and 1-1/4 quarts onions to meat in each pan; stir well.
7 Add about 1 gallon sauce to meat in each pan. Stir well.
8 Cover; Using a convection oven, bake 1 hour 15 minutes at 325 F. or until tender on high fan, closed vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds.
9 Remove from oven. Skim off excess fat.
10 Add 1 quart sour cream to each pan, stirring to blend. Heat. CCP: Hold for service at 140 F. or higher. Serve with Boiled
Noodles or Steamed Rice.
Notes
1 In Step 5, 33-3/4 pounds beef fajita strips may be used.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
292 cal 8 g 31 g 14 g 93 mg 570 mg 53 mg

Portion

3/4 Cup

Yield

100


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