Recipe - Beef Stroganoff (Soup Con

14 1/8 pound
30 pound BEEF SWISS STEAK
4 1/16 pound SOUR CREAM 12 OZ
1 One half teaspoon GARLIC DEHY GRA
3 1/3 pound MUSHROOMS 16 OZ
2 One fourth qt ONIONS DRY
5 1/3 pound SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
5 tablespoon PAPRIKA GROUND

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 GRIDDLE TURNING FREQUENTLY.

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

4. DRAIN MUSHROOMS, RESERVE LIQUID.

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

6. REDUCE PEPPER TO 1 TSP.

7. FOR SAUCE: 14 LB 1 OZ (4 1/2NO. 3 CYL CN) CANNED CONDENSED CREAM OF
MUSHROOM SOUP COMBINED WITH PAPRIKA, PEPPER AND GARLIC AND 1 Three fourths QT
RESERVED
MUSHROOM LIQUID AND WATER. STIR WELL, HEAT TO A SIMMER, STIRRING
CONSTANTLY.

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

9. COVER, BAKE 1 HOUR, STIR; BAKE 1 HOUR OR UNTIL TENDER.

10. REMOVE FROM OVEN, SKIM OFF EXCESS FAT.

11. ADD 1 QT SOUR CREAM TO EACH PAN, STIRRING TO BLEND. HEAT. DO NOT
BOIL.

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 DRY GARLIC MAY BE USED.

5. IN STEP 10, IF CONVECITON OVEN IS USED, BAKE AT 325F. 1 One fourth TO
1 One half HOUR OR UNTIL 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 NO. E4) OR STEAMED RICE (RECIPE
NO. 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: L05301

SERVING SIZE: Three fourths CUP

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