Re: Beef stroganoff using 5 lb. top round roast



Ü 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

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