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Beef Stroganoff
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Beef Stroganoff

Ingredients

5 lb 2.5 kg Lean beef, top round or top sirloin butt
1/4 c 50 mL vegetable oil
5 5 garlic cloves, minced
3 3 onions, medium, finely diced
8 lb 3.5 kg mushrooms, sliced
1 1/4 c 300 mL paprika
3/4 c 175 mL flour
1/2 c 125 mL tomato paste
100 oz 2.8 L beef stock or low sodium soup base
2 tbsp 25 mL Worcestershire sauce
25 oz 750 mL low fat sour cream or yogurt
8 8 dill pickles, cut julienne (optional)
    salt & pepper, to taste

Instructions

  1. Freeze beef for 20 minutes to firm before slicing. Slice into strips 1/4"X1/4"X1 1/2" (6mm X 6mm X 4cm).
  2. Brown beef in hot oil in a skillet.
  3. Add garlic and onions and cook 2 minutes.
  4. Remove beef and vegetables. Sauté mushrooms until soft. Remove and set aside.
  5. Return beef, garlic and onion to skillet, add paprika, stir in flour. Cook 2 minutes.
  6. Add tomato paste, cook 3 minutes.
  7. Add beef stock and Worcestershire sauce, simmer approx. 20 minutes or until beef is tender.
  8. Add mushrooms and season to taste.
  9. Serve on noodles or rice.
  10. Just before serving add 2 tbsp (25 mL) sour cream on top and garnish with optional slices of dill pickle.

Servings: 25