Beef Stroganoff

A large-batch beef stroganoff of sauteed beef, onions and carrots in a thickened non-dairy beef sauce with wide egg noodles, packed in pans for freezing.

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Source: https://swaying-branches.blogspot.com/2019/02/recipes.html

Prep
1h 30m
Cook
1h
Total
2h 30m

Ingredients

  • 1 bag diced onions , 4 lbs
  • 5 lbs sliced carrots , 5 to 6 lbs
  • 0.5 cup granulated garlic
  • 2 pans cubed beef , 8 to 10 lbs
  • 6 quarts water
  • 2 cups pareve Telma Beef Broth , dry
  • 1 tsb white pepper , printed 'tsb'; ambiguous between teaspoon and tablespoon
  • 2 quarts Coffee Rich
  • 0.5 cup ketchup
  • 1 bag wide egg noodles , 5 lbs
  • 1 cup potato starch

Instructions

Preparation

  1. Boil water, remove from heat, add noodles, stir, cover and let stand for 15 to 20 minutes. Cool under running water and drain.

    ⏱ 20m

  2. Sautee onions to golden brown and drain.

  3. Boil carrots in water. Drain but use drained liquid for beef stock.

  4. Sautee beef cubes, cool and using food processor slice into 1/8 inch pieces or slice by hand (tedious).

  5. Boil water add beef broth, white pepper, garlic, Coffee Rich, ketchup and any drippings from sautéed beef.

  6. Add potato starch to beef broth and thicken.

  7. Combine all ingredients and place in 10 x 13 inch pans. Cover and freeze.

Cooking Instructions

  1. None.

Notes

  • Prepared ahead and frozen in 10 x 13 inch pans; the original gives no cooking (reheating) instructions.
  • Transcription note: White pepper unit printed as '1 tsb'; ambiguous between teaspoon and tablespoon (likely tablespoon), kept as printed.
  • Transcription note: Beef quantity printed as '(8 to 10 1bs)', read as 8 to 10 lbs.
  • Transcription note: Faint bleed-through text from the reverse side of the page (an unrelated blintz recipe) is visible behind the ingredients and preparation; it was ignored.
  • Transcription note: Yield not stated in original; recorded as 1 batch (number of 10 x 13 inch pans not given).
  • Timing estimated; not stated in original.