Stroganoff for a Crowd
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
Total TimePrep: 45 min. Cook: 30 min.
Makes70 servings (1 cup each)
- 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.
Nutrition Facts1 cup: 312 calories, 19g fat (10g saturated fat), 92mg cholesterol, 419mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 26g protein.
Originally published as Stroganoff for a Crowd in Taste of Home December/January 1999
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.
Aug 31, 2010
I make this often and everyone loves it!