Hello---i need help again, please! i have never made beef stroganoff
but 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

Would you give me some good recipes to chose from---graduation event.

Thank you.

cal

† cal wrote:
> Hello---i need help again, please! i have never made beef stroganoff
> but 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. But 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. Of 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; place 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: bring to a
boil; remove from the flame, then stir in 1 tbs. of tomato paste,
alternately with - 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? Most of my 'for 25' recipes are about 1 & 1/2 gallon of
finished product.

Let me know if any of that makes any sense
--
Joseph Littleshoes

On Sun, 31 May 2009 18:13:35 -0700, Joseph Littleshoes
> wrote:
>† cal wrote:
>> Hello---i need help again, please! i have never made beef stroganoff
>> but need to make this for about 20-ish people.
>>

This is for a few more than 20'ish as you asked for but invite a few
more friends and you'll have some to let them take home.

* Exported from MasterCook *

Beef Stroganoff

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 pounds beef round -- cut in 1/4-inch strips
8 ounces shortening
20 ounces onion -- chopped
1 tablespoon salt
1 teaspoon black pepper
2 1/2 quarts Beef Stock
8 ounces all-purpose flour
2 cups cold water
3/4 cup worcestershire sauce
40 ounces fresh mushrooms -- sliced
4 ounces margarine -- melted
1 quart sour cream
72 ounces noodles
4 1/2 gallons water
2 ounces salt
3 tablespoons vegetable oil

Brown meat in shortening. Add onion and seasonings.

Add stock to meat and simmer 35-40 minutes or until meat is tender.

Mix flour, water, and Worcestershire sauce and stir until smooth. Add
to meat while stirring and cook until thickened.

Sauté mushrooms in margarine.

Add sour cream to meat mixture, stirring constantly. Add mushrooms.
Heat to 180°F.

Cook noodles according to directions on p. 369. Serve 6 oz Stroganoff
over 4 oz noodles.

Yield: "2 gallons"
- - - - - - - - - - - - - - - - - -

NOTES : Potentially hazardous food. Food Safety Standards: Hold food
for service at internal temperature above 140°F. Cool leftover product
quickly (within 4 hours) to below 41°F. See p. 44 for cooling
procedures. Reheat leftover product quickly (within 2 hours) to 165°F.
Reheat product only once; discard if not used.

May be served over rice. Cook 3 lb 8 oz rice in 4 1/4 qt water, 2 Tbsp
salt, and 2 Tbsp oil. See p. 399.

VARIATION:

Ground-Beef Stroganoff. Substitute ground beef for beef round. Add 1
lb 8 oz chopped celery, 1/4 cup paprika, 1/4 cup Worcestershire sauce,
and 2 tsp dry mustard.



* Exported from MasterCook *

Beef Stock

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 pounds lean beef shank
5 gallons cold water
24 ounces onions -- quartered
12 ounces chopped celery with leaves
12 ounces carrots -- chopped
1 tablespoon peppercorns -- cracked
2 bay leaves
3 ounces salt

Pour water over beef shanks in steam-jacketed kettle or large stock
pot. Bring water to boiling point. Reduce heat and simmer until meat
leaves bone, about 3 hours.

Add vegetables and seasonings. Simmer 1 hour. Remove meat, strain
broth. Refrigerate for several hours. Skim congealed fat off top.

Yield: 3 gallons
- - - - - - - - - - - - - - - - - - -

NOTES : Potentially hazardous food. Food Safety Standards: Hold food
for service at an internal temperature above 140°F. Do not mix old
product with new. Cool leftover product quickly (within 4 hours) to
below 41°F. See p. 44 for cooling procedures. Reheat leftover product
quickly (within 2 hours) to 165°F. Reheat product only once; discard
if not used.

VARIATIONS:

Beef Stock with Soup Base. Add 8 oz concentrated beef base to 2 1/2
gal water. Exact proportions may vary with different manufacturers.
Beef base is often highly salted. When using beef base for making
stock, taste recipes before adding salt. The flavor of beef stock made
with base can be enhanced by simmering 12 oz clean vegetable trimmings
(or the vegetables listed above) with 2 1/2 gal stock for
approximately 15 minutes. Strain before using.

Brown Stock. Roast beef bones in hot oven until they are rich brown
color. Brown or caramelize vegetables before adding to the water.
Proceed as for Beef Stock.

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

Bobo Bonobo® wrote:
> On May 31, 8:13 pm, Joseph Littleshoes wrote:
>
>>* cal wrote:
>>
>>
>>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,

I have oyster mushrooms available for that. I have never had enough
Morels available to experiment with them.

> and the
> whole thing served over very yolky home made noodles.

one of my old cook books from the 1930's serves it, for a buffet, with
large toast points. Half a slice of bread cut diagonally and toasted and
buttered.

> Once on the
> plate, or better yet, in the bowl, I'd apply extra black pepper and
> salt.
>

I some times make it with cream, sour cream and white wine. Often a bit
of grated cheese gets in there at some point. James Beard version iirc.

I keep threatening to make pasta but never get around to it.

I get some lovely thin but wide egg noodles from an Italian deli,
imported from Italy they are thinner than mass produced American egg
noodles and cook a bit quicker 5 minutes as opposed to the 7 - 8 for
American egg noodles.

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

Im stuffing and roasting a 10 pound capon tomorrow

Serving it with a new potato recipe i have become very fond of and some
asparagus. Obligatory gravy made from the pan drippings and white wine.
Got to have some gravy for the sage and onion stuffing.
--
JL



>
>>--
>>Joseph Littleshoes
>
>
> --Bryan

On Sun, 31 May 2009 19:23:03 -0400, († cal) wrote:

> Hello---i need help again, please! i have never made beef stroganoff
> but 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
>
> Would you give me some good recipes to chose from---graduation event.

Stroganoff can be re-heated but one risks impairing the dish by over
cooking the meat when one does so. So I don't think I'd do this for a
meal when you definitely don't want to be in the kitchen or catering
for such numbers.

Never the less since you ask. From Beck Bertholle and Child
"Mastering the Art of French Cooking"

Sauté de Boeuf à la Parisienne

Is essentially the French version of Stroganoff and slightly easier
than more traditional recipes.

To serve 6.

1/2 lb sliced fresh mushrooms
1 oz butter
1 dessertspoon cooking oil
tablespoons chopped shallots or scallions
1/4 teaspoon salt and pinch of pepper

Sauté the mushrooms in a frying pan with the butter and oil for 5
minutes. Stir in the onions and cook for a minute longer. Season and
set aside.

2 1/2 lbs fillet of beef
1 oz butter 1dsp cooking oil

Remove any fat and filament. Cut into 2 oz pieces about 2" across and
1/2" thick.

Heat the fat and saute the beef in batches, 2-3 mins each side to
brown. Underdone being better if later re-heating.

3 fl oz Madeira (or dry white vermouth)
5 fl oz brown stock or beef bouillon
10 fl oz light cream
2 teaspoons cornflour blended with 1 tbl of the cream.
1 oz soft butter

De glaze the pan with the wine then add the stock and boil down until
the liquid is reduced to 3 fl oz. Beat in the cream and then the
cornflour, simmer for a minute. Add the mushrooms and cook another
minute. Add the beef and any juices it may have expressed.

Now serve or cool and store.

To re-heat. Cover the pan and bring to just below simmering for 3-4
minutes adding the butter to the sauce a little at a time until it's
all absorbed. Serve.



Matthew


--
Mail to this account goes to the bit bucket.
In the unlikely event you want to mail me replace usenet with my name

In article >,
(? cal) wrote:

> Hello---i need help again, please! i have never made beef stroganoff
> but 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

Stroganoff is generally made with the most tender beef. If you see a
recipe calling for "tenderloin" or "filet of beef", round steak will be
really tricky. It's very easy to end up with shoe leather. If you make
more of a "beef stew", that should work fine.

--
Dan Abel
Petaluma, California USA