Beef Stroganoff is a terrific meal to feed a crowd.. easy to make... easy to tote.... can be mostly made ahead and just finished before serving.... and totally delicious!
This recipe was in my file from Taste of Home…. they credited the recipe to Ada Lower.
This 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… and decide the best way to handle the large quantity.
In my opinion, the best way is, you can prepare the meat mixture in batches and mix the soup mixture separately in a large bowl or pot ...then mix the two together. Then divide the mixture between your available cookware and bring to a boil as in the directions. If you don't have enough pots or burners to accommodate the large quantity.. divide into batches at this point. To finish it, divide the sour cream evenly between the batches and heat through.
Another way is that you can figure how many batches you will need to do using your available pots…. and divide the beef mixture and the soup mixture evenly between the batches and simply follow the directions in each batch.
The recipe is delicious and a church supper or family gathering favorite…. and it's always a hit.
Recipe: Beef Stroganoff for a Crowd
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.