Beef Stroganoff (Soup Con

INGREDIENTS

INSTRUCTIONS

14 1/8 lb -
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
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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