Recipe: Beef Stroganoff for a Crowd

This Beef Stroganoff recipe was in my file from Taste of Home…. they credited the recipe to Ada Lower. It serves 70…. I’ve written the directions exactly as they have it….. they indicate you are to use “several large stockpots”….. I would recommend you look at your available cookware… decide how many batches you will need to do…. and divide the beef mixture evenly between the batches…. and the soup mixture evenly between the batches.

The recipe is delicious and a church supper favorite…. I’ve used recipes for smaller quantities from other sources that use the same basic ingredients… and it is always a hit.

Enjoy!

Beef Stroganoff for a Crowd Recipe:

All you need:

20 pounds ground beef
5 large onions, chopped
7 cans of (26 ounces each) condensed cream of mushroom soup, undiluted
3 quarts of milk
½ cup Worcestershire sauce
3 tablespoons garlic powder
2 tablespoons salt
1 tablespoon pepper
1 teaspoon paprika
5 pints sour cream
Hot buttered noodles

All you need to do:

In several large stockpots, cook the beef and onions over medium heat until the meat is no longer pink. Drain.

In a very large bowl, combine the soup, milk, Worcestershire sauce, garlic powder, salt, pepper and paprika.

Add the soup mixture to the beef.

Bring to a boil.

Reduce heat and keep warm.

Just before serving, stir in the sour cream.

Heat through but do not boil.

Serve with noodles.