On May 31, 8:13Êpm, Joseph Littleshoes > wrote:
> * cal wrote:
> > Hello---i need help again, please! Êi have never made beef stroganoff
> > Êbut need to make this for about 20-ish people.
>
> > i understand that this type of roast is not the most tender kind so
> > figure this is the best way to go as everyone likes the stroganoff
>
> Be sure to have enough sauce and time to let the beef gently simmer in
> the sauce long enough for the meat to become very tender.
>
>
>
> > Would you give me some good recipes to chose from---graduation event.
>
> > Thank you.
>
> > cal
>
> I have a text from a cooking school that calls for 1 pound of fillet of
> beef (tail end) to serve 4 people. Scale that up to 20 - 25 and you get
> 6 pounds of meat?
>
> But i have a much older set of papers, loose typescript from a now
> defunct catering company, the recipes are all given for 5, 25 or 100 people.
>
> And while there is no specifically Stroganoff recipe among them there is
> a corned beef and noodle casserole that calls for 3 pounds of corned
> beef to serve 25. ÊBut that is also 'chopped fine'.
>
> WHere as the Stroganoff recipe i do have recommends cutting the pieces
> of meat into 1/2 in. by 2 in. pieces.
>
> Do you plan to serve it with rice or noodles? and have you considered
> veal stroganoff?
>
> Some times people use ground meat and make seasoned meat balls to simmer
> in a 'stroganoff' sauce. ÊOf which sour cream and dill weed are often a
> flavoring.
>
> Here's an older version, a brown version.
>
> Cut 1 & 1/2 pounds of beef filet into inch squares and sprinkle freely
> with salt and pepper; Êplace in a deep dish and let stand for 2 hours,
> in a cool place.
>
> When read to serve, heat 1 & 1/2 tbs. o f butter; blended in 1 & 1/2
> tbs. of flour and cook to a smooth brown paste over a low flame,
> stirring constantly, then stir in 1 pint of beef stock and cook, stir
> stirring until the mixture bubbles and is smooth.
>
> Strain through a fine meshed wire sieve into a saucepan: Êbring to a
> boil; remove from the flame, then stir in 1 tbs. of tomato paste,
> alternately with Ê- 4 tbs. thick sour cream.
>
> Bring this gradually to a boil and let simmer gently while cooking the
> beef in 2 generous tbs. of butter with 1 tbs. of grated onion over a
> very bright flame until delicately browned.
>
> Taste the sauce for seasoning add the meat to the sauce; let simmer
> gently for 15 to 20 minutes and serve at once.
>
> Cooking 5 pounds of fillet of beef if you don't have commercial
> equipment might be a bit of a challenge.
>
> Have you thought about transporting it, any reheating that might be
> necessary? ÊMost of my 'for 25' recipes are about 1 & 1/2 gallon of
> finished product.
>
> Let me know if any of that makes any sense

That's lovely, and I mean that, but the OP was looking to use round.
Browning and slow braising the beef, and using the liquid from the
braise instead of the stock might adapt the recipe for the cheaper
cut. Is this one use where sour cream is preferable to creme
fraiche? I think so. The tomato paste? I'd say optional because
American sour cream provides, IMO, enough tartness.

If I had fresh morels, they'd make their way into it too, and the
whole thing served over very yolky home made noodles. Once on the
plate, or better yet, in the bowl, I'd apply extra black pepper and
salt.

I'm now thinking stroganoff, and I'm thinking, "Soon." Thanks.
> --
> Joseph Littleshoes

--Bryan