Beef Stroganoff is a classic Russian dish that has remained popular throughout the years. It’s a comforting meal, which is why we hear it referred to as one of their “comfort foods”. Here are a few reasons why this dish might be your new comfort food favorite.
Beef Stroganoff has many benefits. It is easy to make and it is delicious, who doesn’t love a delicious meal? Beef Stroganoff can also be nutritious. The beef provides protein and vitamin B12, also known as cobalamin, which may reduce the risk of dementia in older adults. This food also contains niacin and phosphorus in addition to riboflavin and thiamine. Riboflavin has been found to reduce the severity of colds and flu by increasing your body’s supply of white blood cells that fight off infection. Thiamine may be helpful in people who suffer from Alzheimer’s disease because they appear to have a deficiency in thiamine levels and studies show that infusing high doses of thiamine might improve symptoms of this brain disorder.
Beef Stroganoff
Ingredients
- 3 lbs Dry egg noodles
- 15 lbs Beef swiss steak lean
- 1 qt Canned mushrooms in liquid
- 1 qt Chopped onions
- ½ gal Beef broth
- 2 cup Flour
- 3 tbsp Salt
- 2 tbsp Paprika
- ½ tbsp Ground black pepper
- ½ tbsp Garlic powder
- 1 qt Milk
- 1 qt Sour cream
Instructions
- Slice beef into strips about 1/2 inch wide. Lightly spray griddle with cooking spray. Grill beef strips 3 to 4 minutes or until lightly browned while tossing intermittently.
- Drain mushrooms. Reserve 1 quart mushroom liquid. Set mushrooms aside for use in Step 7.
- Cook onions in a lightly sprayed steam-jacketed kettle or stock pot 8 to 10 minutes, stirring constantly.
- Add beef broth to cooked onions; stir to blend. Bring to a boil; reduce heat to a simmer.
- Blend flour and mushroom liquid, stirring to make a slurry. Add slurry to broth and onions, stirring constantly. Bring to a boil. Cover; reduce heat ; simmer 10 minutes or until thickened, stirring frequently.
- Add salt, paprika, pepper and garlic powder; stir milk mixture into thickened broth. Bring to a boil. Cover; reduce heat; simmer 2 minutes.
- Stir beef strips and mushrooms gently into thickened sauce. Heat to a simmer. CCP: Temperature must reach 145 F. or higher for 15 seconds. Remove from heat.
- Carefully blend sour cream with 1 quart of sauce mixture. Combine with remaining sauce mixture. Mix well.
- Pour beef stroganoff into each ungreased pan. CCP: Hold for service at 140 F. or higher. Serve with Boiled Noodles or Steamed Rice.