Stroganoff for a Crowd Recipe

5 2 1
Stroganoff for a Crowd Recipe
Stroganoff for a Crowd Recipe photo by Taste of Home
Publisher Photo

Stroganoff for a Crowd Recipe

Read Reviews
5 2 1
Publisher Photo
This economical, enjoyable entree is perfect when serving a crowd. I've also served it with mashed potatoes with successful results.—Ada Lower, Minot, North Dakota
MAKES:
70 servings
TOTAL TIME:
Prep: 45 min. Cook: 30 min.
MAKES:
70 servings
TOTAL TIME:
Prep: 45 min. Cook: 30 min.

Ingredients

  • 20 pounds ground beef
  • 5 large onions, chopped
  • 7 cans (26 ounces each) condensed cream of mushroom soup, undiluted
  • 3 quarts milk
  • 1/2 cup Worcestershire sauce
  • 3 tablespoons garlic powder
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 1 teaspoon paprika
  • 5 pints sour cream
  • Hot cooked noodles

Directions

In several large stockpots, cook beef and onions over medium heat until meat is no longer pink; drain. In several large bowls, combine the soup, milk, Worcestershire sauce, garlic powder, salt, pepper and paprika; add to beef mixture. Bring to a boil. Reduce heat and keep warm. Just before serving, stir in sour cream; heat through but do not boil. Serve with noodles. Yield: 70 servings (1 cup each).
Originally published as Stroganoff for a Crowd in Taste of Home December/January 1999, p54

Nutritional Facts

1 cup: 312 calories, 19g fat (10g saturated fat), 92mg cholesterol, 419mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 26g protein.

  • 20 pounds ground beef
  • 5 large onions, chopped
  • 7 cans (26 ounces each) condensed cream of mushroom soup, undiluted
  • 3 quarts milk
  • 1/2 cup Worcestershire sauce
  • 3 tablespoons garlic powder
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 1 teaspoon paprika
  • 5 pints sour cream
  • Hot cooked noodles
  1. In several large stockpots, cook beef and onions over medium heat until meat is no longer pink; drain. In several large bowls, combine the soup, milk, Worcestershire sauce, garlic powder, salt, pepper and paprika; add to beef mixture. Bring to a boil. Reduce heat and keep warm. Just before serving, stir in sour cream; heat through but do not boil. Serve with noodles. Yield: 70 servings (1 cup each).
Originally published as Stroganoff for a Crowd in Taste of Home December/January 1999, p54

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Reviews forStroganoff for a Crowd

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mercymarci User ID: 765345 48246
Reviewed Feb. 28, 2011

"Tasty & filling. We served this at our monthly community meal. Made it with ground tukey instead of ground beef. Doubled the recipe to serve our group. Got rave reviews."

MY REVIEW
behannabl User ID: 5300047 24779
Reviewed Aug. 31, 2010

"I make this often and everyone loves it!"

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