Beef Stroganoff - Crock Pot
INGREDIENTS:
14 1/8 lb -
30 lb BEEF SWISS STEAK
4 1/16 lb SOUR CREAM 12 OZ
1 1/2 ts GARLIC DEHY GRA
3 1/3 lb MUSHROOMS 16 OZ
2 1/4 qt ONIONS DRY
5 1/3 lb SHORTENING; 3LB
1 tb PEPPER BLACK 1 LB CN
5 tb PAPRIKA GROUND
14 1/8 lb -
30 lb BEEF SWISS STEAK
4 1/16 lb SOUR CREAM 12 OZ
1 1/2 ts GARLIC DEHY GRA
3 1/3 lb MUSHROOMS 16 OZ
2 1/4 qt ONIONS DRY
5 1/3 lb SHORTENING; 3LB
1 tb PEPPER BLACK 1 LB CN
5 tb PAPRIKA GROUND
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 350 F. OVEN
1. SLICE STEAKS INTO THIN STRIPS ABOUT 1/2 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 1/2 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 1/2-NO. 3 CYL CN) CANNED CONDENSED CREAM OF MUSHROOM SOUP COMBINED WITH PAPRIKA, PEPPER AND GARLIC AND 1 3/4 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, 6-8Z 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 1/2 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 1/4 TO 1 1/2 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. E-4) OR STEAMED RICE (RECIPE NO. E-5).
8. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.
9. ONE-C LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: L05301
SERVING SIZE: 3/4 CUP
1. SLICE STEAKS INTO THIN STRIPS ABOUT 1/2 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 1/2 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 1/2-NO. 3 CYL CN) CANNED CONDENSED CREAM OF MUSHROOM SOUP COMBINED WITH PAPRIKA, PEPPER AND GARLIC AND 1 3/4 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, 6-8Z 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 1/2 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 1/4 TO 1 1/2 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. E-4) OR STEAMED RICE (RECIPE NO. E-5).
8. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.
9. ONE-C LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: L05301
SERVING SIZE: 3/4 CUP