Recipes for a Crowd

1 Cook beef in a steam jacketed kettle or stock pot for 10 minutes, stirring to break apart.
2 Drain mushrooms. Reserve 1 quart mushroom liquid. Set mushrooms aside for use in Step 7.
3 Add beef broth to cooked onions and beef; stir to blend. Bring to a boil; reduce heat to a simmer.
4 Blend flour and mushroom liquid, stirring to make a slurry. Add slurry to broth and onions, stirring constantly. Bring to a boil.
Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently.
5 Reconstitute milk with warm water. Add salt, paprika, pepper and garlic powder; stir milk mixture into thickened broth. Bring to a
boil. Cover; reduce heat; simmer 2 minutes.
6 Stir beef, onions and mushrooms gently into thickened sauce. Heat to a simmer. CCP: Temperature must reach 155 F. or higher for
15 seconds. Remove from heat.
7 Carefully blend sour cream with 1 quart of sauce mixture. Combine with remaining sauce mixture. Mix well.
8 Pour stroganoff into each ungreased pan. CCP: Hold for service at 140 F. or higher. Serve with Boiled Noodles or Steamed Rice.