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
- 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
- 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
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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