Recipe - Beef Stroganoff

6 One half qt WATER; WARM
1 qt RESERVED LIQUID
30 pound BEEF SWISS STEAK
1 One half pound BUTTER PRINT SURE
4 1/16 pound SOUR CREAM 12 OZ
1 5/8 pound MILK; DRY NONFAT L HEAT
1 One half teaspoon GARLIC DEHY GRA
5 1/3 pound MUSHROOMS 16 OZ
3 1/3 pound ONIONS DRY
1 pound FLOUR GEN PURPOSE 10LB
1 cup SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
5 tablespoon PAPRIKA GROUND
4 ounce SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 400 F. OVEN
350 F. OVEN

1. SLICE STEAKS INTO THIN STRIPS ABOUT One half INCH WIDE.

2. BROWN STRIPS 5 MINUTES ON LIGHTLY GREASED FRIDDLE TURNING FREQUENTLY.

3. PALCE 11 LB 3 OZ (2 GAL) STRIPS IN EACH PAN.

4. DRAIN MUSHROOMS; RESERVE LIQUID FOR USE IN STEP 7.

5. ADD ABOUT 1 LB 8 OZ (1 QT) MUSHROOMS AND 1 LB 10 OZ (4 One half CUPS) ONIONS
TO MEAT IN ACH PAN; STIR WELL. COVER; SET ASIDE FOR USE IN STEP 9.

6. COMBINE FLOUR WITH SALT, PAPRIKA, PEPPER AND GARLIC. BLEND IN BUTTER
OR
MARGARINE USING A WIRE WHIP; STIR UNTIL SMOOTH.

7. RECONSTITUTE MILK WITH RESERVED MUSHROOM LIQUID AND WATER; HEAT TO
BOILING. DON NOT BOIL.

8. ADD HOT MILK TO ROUX STIRRING CONSTANTLY. SIMMER 1015 MINUTES OR
UNTIL
THICKENED. STIR AS NECESSARY.

9. ADD ABOUT 1 GAL SAUCE TO MEAT IN EACH PAN. STIR WELL.

10. COVER; BAKE 1 H OUR. STIR. BAKE 1 HOUR OR UNTIL TENDER.

11. REMOVE FROM OVEN. SKIM OFF EXCESS FAT.

NOTE: 1. IN STEP 4, 68Z CN CANNED MUSHROOMS MAY BE USED.

2. IN STEP 5, 3 LB 11 OZ DRY ONIONS A.P. WILL YIELD 3 LB 5 OZ CHOPPED
ONIONS.

3. IN STEP 5, 6 One half OZ (2 CUPS PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE
USED. SEE RECIPE NO. A01100.

4. IN STEP 6, 2 TBSP (6 CLOVES) MINCED DRIED GARLIC MAY BE USED.

5. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 325F., 1 One fourth TO
1 One half HOURS OR UNTI MEAT IS TENDER ON HIGH FAN, CLOSED VENT.

6. IN STEP 12, SOUR CREAM SAUCE MIX MAY BE USED. MIX ACCORDING TO
INSTRUCTIONS ON CONTAINER.

7. SERVE WITH BOILED NOODLES (RECIPE E4) OR STEAMED RICE (RECIPE
E5).

8. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.

9. ONEC LADLE MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: L05300

SERVING SIZE: Three fourths CUP (6

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.