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Hamburger Stroganoff
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 053 02
HAMBURGER STROGANOFF
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
330 cal
8g
32 g
18 g
113 mg
862 mg
52 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,BULK,RAW,90% LEAN
30 lbs
ONIONS,FRESH,CHOPPED
3-1/2 lbs
2 qts 2 cup
3-7/8 lbs
MUSHROOMS,CANNED,STEMS & PIECES,INCL LIQUIDS
3-1/8 lbs
2 qts 1 cup
BEEF BROTH
1 gal 1 qts
FLOUR,WHEAT,GENERAL PURPOSE
1-1/8 lbs
1 qts
3-3/4 oz
1/4 cup 2-1/3 tbsp
SALT
PAPRIKA,GROUND
1-1/4 oz
1/4 cup 1-1/3 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
1/3 oz
1 tbsp
GARLIC POWDER
MILK,NONFAT,DRY
2-3/8 oz
1 cup
5 lbs
2 qts 1-1/2 cup
WATER,WARM
SOUR CREAM,LOW FAT
4 lbs
2 qts
Method
1
Cook beef in a steam jacketed kettle or stock pot for 10 minutes, stirring to break apart.
2
Drain mushrooms. Reserve 1 quart mushroom liquid. Set mushrooms aside for use in Step 7.
3
Add beef broth to cooked onions and beef; stir to blend. Bring to a boil; reduce heat to a simmer.
4
Blend flour and mushroom liquid, stirring to make a slurry. Add slurry to broth and onions, stirring constantly. Bring to a boil.
Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently.
5
Reconstitute milk with warm water. Add salt, paprika, pepper and garlic powder; stir milk mixture into thickened broth. Bring to a
boil. Cover; reduce heat; simmer 2 minutes.
6
Stir beef, onions and mushrooms gently into thickened sauce. Heat to a simmer. CCP: Temperature must reach 155 F. or higher for
15 seconds. Remove from heat.
7
Carefully blend sour cream with 1 quart of sauce mixture. Combine with remaining sauce mixture. Mix well.
8
Pour stroganoff into each ungreased pan. CCP: Hold for service at 140 F. or higher. Serve with Boiled Noodles or Steamed Rice.



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Hamburger Stroganoff

Yield: 100 Portion: 6 Ounces
Calories: 330 cal
Carbohydrates: 8g
Protein: 32 g
Fat: 18 g
Cholesterol: 113 mg
Sodium: 862 mg
Calcium: 52 mg

Ingredient Weight Measure Issue
BEEF,GROUND,BULK,RAW,90% LEAN 30 lbs
ONIONS,FRESH,CHOPPED 3-1/2 lbs 2 qts 2 cup 3-7/8 lbs
MUSHROOMS,CANNED,STEMS & PIECES,INCL LIQUIDS 3-1/8 lbs 2 qts 1 cup
BEEF BROTH 1 gal 1 qts
FLOUR,WHEAT,GENERAL PURPOSE 1-1/8 lbs 1 qts
SALT 3-3/4 oz 1/4 cup 2-1/3 tbsp
PAPRIKA,GROUND 1-1/4 oz 1/4 cup 1-1/3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
MILK,NONFAT,DRY 2-3/8 oz 1 cup
WATER,WARM 5 lbs 2 qts 1-1/2 cup
SOUR CREAM,LOW FAT 4 lbs 2 qts

Method:
1
Cook beef in a steam jacketed kettle or stock pot for 10 minutes, stirring to break apart.
2
Drain mushrooms. Reserve 1 quart mushroom liquid. Set mushrooms aside for use in Step 7.
3
Add beef broth to cooked onions and beef; stir to blend. Bring to a boil; reduce heat to a simmer.
4
Blend flour and mushroom liquid, stirring to make a slurry. Add slurry to broth and onions, stirring constantly. Bring to a boil.
Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently.
5
Reconstitute milk with warm water. Add salt, paprika, pepper and garlic powder; stir milk mixture into thickened broth. Bring to a
boil. Cover; reduce heat; simmer 2 minutes.
6
Stir beef, onions and mushrooms gently into thickened sauce. Heat to a simmer. CCP: Temperature must reach 155 F. or higher for
15 seconds. Remove from heat.
7
Carefully blend sour cream with 1 quart of sauce mixture. Combine with remaining sauce mixture. Mix well.
8
Pour stroganoff into each ungreased pan. CCP: Hold for service at 140 F. or higher. Serve with Boiled Noodles or Steamed Rice.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/hamburger_stroganoff.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence