Stroganoff For A Crowd
|Beef round steak||8 Pound|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Sliced mushrooms||2 Can (20 oz)|
|Condensed cream of mushroom soup||4 Can (40 oz)|
|Condensed beef broth||1 Can (10 oz), condensed|
|Tomato paste||1 Can (10 oz)|
|Dairy sour cream||3 Cup (48 tbs)|
|Noodles||18 Ounce, cooked|
Partially freeze meat for easier cutting.
Cut meat into 2x1/2 inch strips.
In large pan or Dutch oven, brown meat in hot vegetable shortening, a pound at a time.
Return all meat to pan; sprinkle with pepper.
Add onion, garlic, and mushrooms.
Combine soup, broth, and tomato paste; blend until smooth.
Add to meat.
Cover; simmer until meat is tender, about 1 1/4 hours; stir occasionally.
Stir some of hot mixture into sour cream; return to hot mixture.
Heat through, but don't boil.