Beef Stroganoff - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

250 mls (252 g/8.9 oz)

Ingredients

	Metric	Imperial
Shaved steak, fully cooked	2.250 kg	5 lbs
Butter or margarine	180 ml	2/3 cup
Garlic, minced	35 g	1.2 oz
Onions, fresh, finely chopped	400 g	14 oz
Mushrooms, pieces, canned, drained	1.250 kg	2 lbs 12 oz
Brown Gravy Mix, LS, GF	200 g	7 oz
Water	1.250 L	5 cups
Sour Cream, real	750 ml	3 cups
Cornstarch	30 ml	2 Tbsp

The day before, thaw the cooked shaved steak in the refrigerator at 4'C/40'F or lower.
In large skillet over medium heat, melt butter. Add chopped onions and minced garlic; sauté until translucent. Add the drained canned mushroom pieces. Break apart the shaved steak and roughly chop. Add to the skillet with the other vegetables.
In a separate bowl, add the brown gravy mix to the water and stir to dissolve. Add the prepared gravy mix to the meat and stir constantly until thick.
Add the sour cream to the meat mixture and mix thoroughly. If not thick enough, add cornstarch while whisking into the meat mixture and continue to cook for 2-3 minutes more. CCP-Cook to an internal temperature of 165'F/74'C held for at least 15 seconds. Add pepper to taste.
At point of service, garnish with chopped fresh parsley or dried parsley.

Serve over steamed rice or broad egg noodles and sauteed snap peas/green beans (sides not included in the nutritional information)