Recipe: Beef Mushroom Stroganoff

Ingredients

  • 4 ounces olive or cooking oil
  • 3 pounds mushrooms, chopped
  • 8 ounces fresh onions, chopped
  • 3 pounds 8 ounces fine ground Michigan beef crumbles, pan-browned
  • 8 ounces all-purpose flour
  • 2 ounces beef gravy base
  • 1 quart water
  • 1 ½ teaspoons ground black pepper
  • 1 tablespoon garlic powder
  • 32 ounces light sour cream
  • 1 cup fresh parsley, chopped
  • 25 cups long grain brown rice, cooked without salt

Directions

Sauté mushrooms and onions in olive oil until nicely browned and the liquid is gone. Add cooked ground beef and heat. (Critical Control Point: Heat to 165°F or higher for at least 15 seconds.) Sprinkle flour over top of mixture and cook for 5 minutes.

Mix base and water. Add to beef mixture. Add pepper and garlic. (Critical Control Point: Heat to 165°F or higher for at least 15 seconds.)

Remove from heat and stir in sour cream. (Critical Control Point: Hold for hot service at 135°F or higher.) Garnish with chopped parsley. Serve over brown rice.

Yield: 50 servings

Recipe courtesy of The Culinary Institute of America