- 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 until beef is browned; drain. Combine soup, milk, Worcestershire sauce, garlic powder, salt, pepper and paprika; add to beef mixture. Bring to a boil; reduce heat. Just before serving, stir in sour cream; heat through but do not boil. Serve over noodles. Yield: 70 (1-cup) servings.
Reviews forStroganoff for a Crowd
"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."
"I make this often and everyone loves it!"