Introduction To Beef Stroganoff
Beef Stroganoff is a Russian dish with sauteed beef sliced and served in sour cream sauce.From its origin Russia it became so popular all around the world in mid 19th- century.
Recipe
Step One To Prepare Beef Stroganoff
Ingredients
yield 48 portions each portion : about 6 oz. beef and sauce
Scale To Prepare Beef Stroganoff
Scale pt=16 ounce qt=32 ounce lb=pound or 16 ounce oz=ounce
ea=each serving tsp=teaspoon tbsp=table spoon
Tenderloin tips 12 lb
Method
Slice tenderloin tips in very thin strips (about 2 by 1 by 1/4 inches)
Step Two To Prepare Beef Stroganoff
Ingredients
Vinegar 8 oz
Rich brown sauce (recipe given below) 3 qt
Sour cream 24 oz
Butter 6 oz
Method
2. Reduce vinegar by boiling for several minutes.Add to brown sauce.Add hot brown sauce slowly to cream,stirring constantly to prevent curdling.Add butter (not melted)
Step Three To Prepare Beef Stroganoff
Ingredients
Salad oil for sauteing
Method
4. Saute tenderloin tips in heavy skillet (a frying pan) until light brown.Strain all grease off in china cap (a strainer).
Step Four To Prepare Beef Stroganoff
Ingredients
Mushrooms sliced 24 oz
Butter 6 oz
Salt to taste
Pepper to taste
Method
5. Saute sliced mushrooms in butter and add to beef.Pour sauce over all and heat but do not permit to boil.Add salt and pepper to taste.Keep warm in double boiler until ready to serve.
6. Serve with 3/4 cup (3½ oz) steamed rice,noodles or spaetzli.
Brown Sauce For Beef Stroganoff
Yield : 5 qt
Step One To Make Brown Sauce
Ingredients
Onions medium dice 1 lb
Celery medium dice ½ lb
Carrots medium dice ½ lb
Butter or margarine or other fat agent 10 oz
Bread flour 10 oz
Method
1 .Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.
2. Add flour and cook for 10 minutes
Step Two To Make This Sauce
Ingredients
Brown stock hot (recipe given below this recipe) 5 qt
Tomato puree 8 oz
Bay leaf whole 1
Salt to taste
Pepper to taste
Method
3. Add hot brown stock and and tomato puree,stirring until slightly thickened and smooth.
4. Add bay leaf ,salt, pepper and cook for 1½ hours.
5. Adjust flavour and consistency.
6. Strain and hold for service.
Basic Brown Stock
Yield: about 4½ gallons
Ingredients
Beef bones 25 lb
Method
1 . Review preparation of stock.Cut bones with meat saw.
2. Place bones in a large roasting pan and brown in preheated oven at 375°F.
3. Turn bones occasionally to brown uniformly.
4. Remove bones from pan and place in stock pot.
Step Two To Make This Stock
Ingredients
Water to cover about 6 gallons
Method
5. Drain fat from pan and reserve.
6. Deglaze roast pan with part of water to dissolve crusting
7. Cover bones with cool water and deglazing liquor and bring to a boi.
8. Reduce heat and simmer for 3 hours.
Step Three To Make This Stock
Ingredients
Mirepoix;
Onions 2 lb
Celery 1 lb
Carrots 1 lb
Tomatoes canned ½ No 10 can
Bay leaves 3
Thyme 1 teaspoon
Peppercorns crushed 1 teaspoon
Cloves whole 6
Parsley stems
Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously
